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			    P E S T O
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	This is a garnish that can be used on plain pasta or bread,
	or added to soups, sandwiches, or other dishes.

	Ingredients:

	  Fresh basil leaves and flowers (no stems or seeds)
	  Walnuts
	  Parmesan, romano, and/or other similar hard cheeses
	  Garlic
	  Banana pepper, hotness to taste (optional)
	  Olive oil, high quality
	  Salt, black pepper
	  Lemon juice (optional)

	Method:

	  Basil, walnuts, garlic, and banana peppers should all
	  be chopped medium-fine by hand.

	  Combine all ingredients in a large, sturdy bowl, and mash
	  together for a couple of minutes using something like a
	  wooden spoon.  Use only enough olive oil to reach the
	  consistency of a paste.

	Approximate quantities (these are rough guesses, adjust
	all to taste):

	   1-2 cup  chopped basil
	   1/2 cup  chopped walnuts
	   1/2 cup  grated cheese
	   1-2 Tbs  chopped garlic
	   1-2 Tbs  chopped banana pepper
	   1/2 cup  olive oil
	            salt, black pepper, to taste
	   1-2 tsp  lemon juice

	Notes:

	  Many pesto recipes call for use of a food processor or
	  blender.  You can do that, it just changes the style
	  somewhat.

	  You can make the pesto fairly thick, and add more olive
	  oil to thin when serving, depending on the use.

	  Lemon juice is optional, and you probably shouldn't use
	  very much (otherwise, this will start to taste more like
	  a salad dressing).  You might just want to use it sparingly
	  on the top surface to retard browning during storage.

	  To store, put in jars and freeze.  Alternatively, distibute
	  the pesto into plastic ice-cube trays, cover tightly and
	  freeze.  With the latter method, it's easy to retieve only
	  as much as needed at any given time.

	  Pesto will turn brown in the refrigerator after a day or
	  two.

	1/99, Dan Singer