Pesto

Wait for the spring, and then make this once a week.

3 garlic cloves
1/4 cup pine nuts (walnuts or almonds are ok too, but pine nuts are best)
2 cups or more of fresh basil leaves
a handful of fresh parsley leaves
8 tablespoons (half cup) of olive oil
1 lb pasta (rigatoni or penne are good)
parmesan cheese in abundance

Steps:
1. Boil your pasta water
2. Saute the pine nuts in half of the oil until they are starting to brown (do it at low temp to control the cooking)
3. Add garlic to the oil/pine nut mixture with about a minute left in the cooking time so it gets slightly sauteed.
4. Place basil and parsley in a cuisinart, chop
5. Add pine nuts, garlic and oil, add rest of oil. Chop
6. Cook pasta and add to a bowl with pesto sauce. Mix and stir well. Add 1-2 tablespoons of pasta cooking water
7. Salt and pepper and parmesan to taste

Best served cold, so if you have time, put in the fridge for an hour or so.