Title: Pesto sauce~ winter style
 Categories: Italian, Sauces
      Yield: 8 Servings
 
      5    Large Cloves Garlic
      1    Bunch   Parsley
  1 1/2 c  Olive Oil
      2 tb Dried Basil
      2 oz Bottle Pignoli (Pine Nuts)
           Or A Small Package Of
           Fresh Pignoli
      4 oz Parmesan Cheese, Grated
           (Plus More For Dusting
           Pasta)
    1/2 ts Salt
 
  Peel and cut up the garlic cloves.  Rinse the parsley and remove the
  stems. Shake dry.  Add everything to the blender in the order given.
  Blend on HIGH until the sauce is smooth. Refrigerate, covered, until
  needed. This makes enough sauce for 2 lbs of pasta or
        8    servings.
  
  NOTES:
  
  You will need extra grated Parmesan cheese to sprinkle over the pasta
  that you have added the sauce to.  Do this just before serving.
  
  Leftover sauce freezes well.  Use to flavor soups, or on broiled meat
  or fish, or as a spread on toasted French Bread.