Pesto

from pestato, pp. of pestare "to pound, to crush"

Pesto is a wonderful sauce, colorful and tasty - you can use it with pastas or as a sandwich spread or even on a pizza. The classic pesto is basil based, but other herbs can work too as well as sun dried tomatoes.

To make a classic pesto, blend a table-spoon of pine nuts with equal parts of olive oil and parmesan cheese. Blend this mix with an ounce or two of fresh basil. Season, remembering the parmesan is salty.

Traditionally garlic would be added too, though you might want to omit when using in a sandwich or baguette. When using with pasta, I often find a little more oil is needed too.

Obviously scale up as needed and by the size of your blender - I use a "bullet style" blender for making this kind of sauce.