Great Italian Pesto

In a blender, put 1-1/2 cups of fresh basil leaves, 2 cloves of crushed garlic, 1/4 cup of pine nuts and blend together until it forms like a thick puree. Then add 3/4 cup of fresh grated Parmagiano cheese. Drizzle in slowly but constantly about 3/4 cup of olive oil until it becomes creamy. Add salt and pepper to taste and you have it! Spoon this pesto into a container and drizzle a little olive oil over the top -- a little! Then cover and refrigerate! Mama Mia! Kieto's Presto Pesto!!

If you want add two anchovies but lighten up on the salt. This great on crustini (slice your bread thin and either grill, brown in an oven or pan, or toast! Spread freely and enjoy! If you present a bowl of this with crustini gathered around the bowl, slightly rubbed with fresh garlic, and maybe a platter of mixed fruits, cheeses and vegetables with some light, easy listening background music and candles, with a gentle breeze flowing through the house on an early autumn evening where the only sounds you hear are the soft sounds of the music and the popping of the cork on the bottle of Merlot, then I guess me coming over with my accordion is out of the question!