Basil Pesto

4 cups fresh basil leaves
1 cup shredded parmesan cheese
1 cup olive oil
1/8 cup walnuts
4-12 cloves fresh garlic
1 TBS. butter

If color retention is important, blanch the basil for a few minutes in boiling water. Cool in ice water and squeeze dry. Purée all the ingredients in a food processor. Serve immediately or refrigerate. Pesto freezes well. Suggestion: Serve on sour dough french bread with brie. Add a spoonful to minestrone soup. Stir it into hot pasta or baked potatoes. Jazz up a salad dressing and stir into cold pasta mixed with vegetables for a salad. Use pesto as a sandwich spread as a pizza topping. Variations: Try replacing some of the basil with other herbs such as parsley. Use 1/4 cup pine nuts instead of walnuts.