*  Exported from  MasterCook  *
 Recipe By     : Cook’s Magazine November 1987
 Serving Size  : 1    Preparation Time :0:10
 Categories    : Italian                          Sauce
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           fresh basil leaves
    1      tablespoon    pine nuts
    1      tablespoon    grated Parmesan cheese
      1/2  clove         garlic
      1/4  cup           (approximately) olive oil
 For the pesto, combine the basil, pine nuts, Parmesan cheese, and garlic in
 a food processor and whir until minced. With the machine running, slowly
 add olive oil, up to 1/4 cup, to form a paste.
 Pesto can be made several days ahead.
 Yields: 1/2 cup