Adapted from The Silver Palate Cookbook
Makes sauce for up to 2 pounds pasta, depending on your taste. One pound serves 8 people easily.
2 c fresh basil leaves, washed and spun or patted dry
4 good-sized garlic cloves
1 c shelled walnuts or walnut pieces
(can also use pine nuts)
olive oil
salt
freshly ground pepper

Prepare for freezer

Serve

½ c olive oil (to taste)
1 c grated parmesan cheese (I use Kraftís, but particular cooks might prefer freshly grated)
additional cheese to pass when serving