---------- Recipe via Meal-Master (tm) v8.03
  Categories: Sauces, Italian
       Yield: 6 servings
   1 1/2 c  Basil, globe, fresh
   1 1/2 c  Basil, holy (krapau)
       3    Garlic clove
       2 ts Chives; chopped
   1 1/2 c  Olive oil
       1 c  Parmesan; grated
       1 ts Salt
     1/2 ts Pepper, black
     1/2 c  Pecan pieces
       1 c  Chicken, leftover; minced
       2    Anchovy fillets (opt)
   In a blender or food processor combine the basils,
   garlic, chives, cheese, anchovies, salt, pepper, and
   1/2 cup of the olive oil. Blend at low speed until a
   puree consistency is achieved. Drizzle in the
   remaining oil, blending at low speed until the oil is
   completely incorporated. Add the chicken and process
   no more than five seconds. Add the pecans and process
   no more than another five seconds; the chicken and
   pecans should still be identifiable.  Serve as a sauce
   for pasta salad or hot pasta.
                                          Sam Waring