Instructions: * TOASTING PINE NUTS: Spread in a single layer on aluminum foil and bake at 350 (or in a toaster oven) until they turn golden brown. Watch to make sure they dont burn.

Prep time: 5 minutes.

Place the garlic, pine nuts, basil , oil, and cheese in a blender or food processor. Process in short spurts to combine, then process with the motor running to make a smooth paste.

DO AHEADS: you can toast the pine nuts up to 1 week in advance. Refrigerate until ready to use.

REFRIGERATION/FREEZING: Refrigerate, covered, for up to 5 days. Freeze up to 5 months. To freeze, divide the pesto into small portions so you wont have to defrost a whole batch when you need only a bit. You can freeze it in ice cube trays, then transfer the cubes to Ziploc bags.

VARIATIONS:
You can substitute a number of herbs for the basil, replace the pine nuts with nuts of another kind, and try various combinations of cheese and herbs.

Walnuts. These can take the place of pine nuts in the Pesto recipe.

Mint and Parmesan. Add mint and Parmesan in the same proportions as the basil and cheese in the basic recipe.

Cilantro and Asiago. Substitute for the basil and Parmesan in the basic recipe in the same proportions. Add 1 teaspoon grated lemon zest for lift, if you like.

Parsley and Pecorino. Try this combination in the same proportions as the basil and cheese in the basic recipe.

Olives, Basil, and Parmesan. Use 1/2 cup minced olives with the 2 cups of basil; omit the nuts with this combination, or the pesto will be too heavy.

Add 1 teaspoon capers if youd like a mild, tangy taste.

WAYS TO USE PESTO:
Toss it with freshly cooked pasta. (Dont drain the pasta thoroughly; leave some of the pasta cooking water to thin the pesto.)

Spread it on pizza dough, scatter shredded mozzarella on top, and bake 8 to 10 minutes, or until golden brown.

Swirl it into vegetable soup or risotto for added seasoning.

When making a frittata, place a spoonful of pesto in the skillet, pour the egg mixture on top, stir well, and cook according to the basic Frittata recipe.

Spread it on bread, toast the bread, and cut into croutons to toss with salad greens or stir into soup.

Use it to stuff mushroom caps. Fill white mushroom caps with pesto and broil until bubbly.

Blend with reduced-fat or nonfat sour cream and use it to top baked potatoes.

Toss pesto with cubed red or white potatoes, place them in a roasting pan, and place in an oven at 400 degrees until done, about 25 minutes.

Shaws The Essential Vegetarian, Your Guide to the Best Foods on Earth; what to eat, where to get it, how to prepare it - 1997;

also wrote Almost Vegetarian.)

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