3 lrg. garlic cloves
1/4 cup toasted pine nuts
1/4 tsp. salt
Freshly ground black pepper
1 1/2 cups lightly packed fresh basil leaves
3/4 cup good quality olive oil
1 cup freshly grated Parmesan cheese

Makes 2 Cups

Recipe from Chatelaine Cook Book

Place the garlic, pine nuts, salt and pepper in a food processor fitter with a metal blade and whirl until ground.  Add basil and puree.

with the machine running, our the olive oil through the feed tube in a thin even stream.  Stir in the cheese.  Store the sauce in a sealed jar in the refrigerator for up to 1 week or freeze.