2 cups firmly packed fresh basil leaves

¾ cup grated Parmesan cheese

¾ cup olive oil

3 cloves garlic

¼ cup pine nuts (or almonds)


Place all ingredients in blender or food processor.

Cover and blend on medium speed for about three minutes, stopping occasionally to scrape sides, until smooth.

n Town and Country Garden Club members Anita Batman and Rose Mary Lary suggest using a different type of nut, such as almonds, or omitting nuts from the recipe if freezing. Pine nuts do not freeze well.

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