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