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Categories: Pasta|Viviano Family Recipes|Import|Italian|Sauces & dressings
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Source: Pauline Viviano

½ cup	olive oil
3 cloves	garlic
¼ teaspoon	salt
2 cups	basil leaves, firmly packed, fresh
2 tablespoon	pine nuts or 2 tablespoons walnuts
2/3 cup	parmesan cheese
Place oil, garlic and salt in container of electric blender or food processor. Cover; whirl until smooth. Add basil and nuts. Blend until smooth. Transfer to bowl. Fold in Parmesan cheese. Spoon pesto over 1 pound hot cooked, drained pasta. Toss until evenly blended. Serve immediately with additional Parmesan cheese and nuts, if you wish. Note: Store pesto in refrigerator in jar covered with layer of olive oil for several weeks. For longer storage, place in 1-pint freezer container or ice cube cups and freeze. Transfer cubes to plastic bag. Another version of PESTO SAUCE
2 cups	basil leaves, loosely packed fresh
¼ cup	Italian parsley
2 tablespoons	walnut pieces
1 tablespoon	pine nuts
	whole garlic
3 tablespoon	butter
¼ teaspoon	white pepper
	nutmeg, freshly grated
¼ teaspoon	orange zest
½ cup	Parmesan cheese, grated
3 ounces	olive oil

Put all ingredients in a food processor and process.

These freeze very well. They make a quick and easy pasta dish. From Pauline Viviano.