Pesto Sauce

1/4 cup walnuts
2 tablespoons pine nuts
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
1 tablespoon softened butter
3/4 cup firmly packed basil leaves
1/4 cup firmly packed parsley leaves
1/2 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Romano cheese

Place walnuts, pine nuts, salt, pepper, garlic, butter, basil, and parsley in a blender or food processor.  Turn the blender on, and add the olive oil in a slow, steady stream.  Continue processing until a soft paste has formed.  Fold in Parmesan and Romano cheeses.  Store in the refrigerator covered by 1/4 inch of olive oil to prevent the surface from turning brown.

Mediterranean Pasta

So this is a fusion of an on-line recipe and a menu item at La 
Madeleine’s.  And I absolutely adore it.  Enjoy! 

3 cups fresh basil leaves
1 1/2 cups chopped walnuts
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste
1/3 jar black olives
1/3 can/jar marinated artichoke hearts
baby roma or cherry tomatoes


pesto sauce:
In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

cook pasta, cover with pesto sauce, olives, artichoke hearts, and tomatoes