2 cups basil leaves, packed

2 Tbsp. pine nuts, walnuts or almonds, roasted

2 Tbsp. olive oil

2 garlic cloves, chopped

1/4 cup Parmesan cheese, if desired

1/8 tsp. crushed red pepper

1 cup chopped tomatoes (either Romas or Shady Ladys would be best)

1/2 tsp. salt

1/2 tsp. black pepper

Combine first four ingredients in food processor; process until smooth.  Add cheese (if using: vegans and the lactose-intolerant, it’s fine to omit) and red pepper; process until blended. Transfer to a bowl and add tomato, salt and pepper, stirring gently to combine.  Yields about 1 1/2 cups.

Adapted from Cooking Light, July 2003