Instructions: Combine the basil leaves parmesan pine nuts vinegar and garlic in a blender or food processor.

Season with black pepper to taste.

Process for a few seconds.

With the blender or food processor running add the olive oil through the feeder tube in a thin steady stream until the mixture becomes thick and smooth.

Pour into a bowl or jug and use as required.

The vibrant color and sensation and taste of this dressing make it a treat for both the eye and the taste budstry this mixed with a chicken and bell pepper salad.

Makes about 1 cup

VARIATION

RED PESTO DRESSING Add /. cup drained and sliced sundried tomatoes in oil to the above ingredients and blend them to a rough paste. You could also substitute half the oil from the jar for half the olive oil for an even stronger flavor.

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