Instructions: Heat skillet over medium-high heat and toast the nuts, stirring, about 5 to 6 minutes until golden brown.

In food processor, puree basil (or cilantro or sun-dried tomatoes), toasted nuts, and garlic. Add Parmesan cheese, wine, lemon juice, and broth. Process well to blend. Add salt to taste and blend.

May dilute to taste with chicken or vegetable broth.

Variations:
Cilantro Pesto: Substitute fresh cilantro for the basil.

Sun-Dried Tomato Pesto: Add 1/2 cup sun-dried tomatoes, soaked in boiling water until soft, with the basil.

This recipe yields 2 1/2 cups sauce.

Yield: 2 1/2 cups

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