Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      large   clov  garlic
   1      bunch         parsley
   1 1/2  cups          olive oil
   2      tablespoons   dried basil
   1      2 ounce       bot pignoli -- (pine nuts)
                        OR a small package of
                        fresh pignoli
   4      ounces        parmesan cheese -- grated
                        (plus more for dusting
                        pasta)
     1/2  teaspoon      salt

Preparation:

Peel and cut up the garlic cloves. Rinse the parsley and remove the stems. Shake dry. Add everything to the blender in the order given. Blend on HIGH until the sauce is smooth. Refrigerate, covered, until needed. This makes enough sauce for 2 lbs of pasta or 8 servings. NOTES: You will need extra grated Parmesan cheese to sprinkle over the pasta that you have added the sauce to. Do this just before serving. Leftover sauce freezes well. Use to flavor soups, or on broiled meat or fish, or as a spread on toasted French Bread.