Pesto Sauce

2 cups fresh basil leaves
1/2 cup Parmesan cheese, grated
3/4 cup olive oil
1/2 cup walnuts (or pine nuts)
2 garlic cloves, chopped

Place basil leaves in small batches in food processor and whip until well chopped( do about 3/4 cup at a time). Add a third of the nuts & garlic, blend again. Add a third of the parmesan cheese, blend all together while slowly adding a third of the olive oil, stopping to scrape down sides of container. Process until it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Keeps in refrigerator one week, or may be frozen.