Makes 1-1/2 to 2 cups sauce

Ingredients:

2 cups fresh basil or 2 cups flat leaf parsley and 2 Tbls dried basil
1 tsp salt
1/2 tsp ground pepper
7 or 8 cloves fresh garlic, crushed
2 Tbls almonds or pecans
1 to 1 ½ cups olive oil
1/2 cup Romano or Parmesan cheese, grated

How to:

1. Blend all ingredients except cheese in blender or food processor.
2. Mixture should be thin enough to run off spoon. If too thick, add more oil.

Serving suggestions:

Toss with warm cooked pasta. If desired, add extra cheese.
Eat as a dip on crackers, bread or veggies.
If cheese is left out, use as a marinate for chicken or fish.
If not using right away, refrigerate.

Ingredients:

4 heaping Tbls pre-mixed olive oil and fresh basil
4 cloves garlic, crushed
1 to 2 Tbls pecans or almonds, finely chopped
1/4 cup Parmesan or Romano cheese, grated
1/2 tsp salt
1/4 tsp ground pepper

How to:

1. Mix together all ingredients except cheese.
2. If mixture is too thick, add more oil.
3. Serve as with other Pesto sauce.