No-pine-nut Pesto, with variations

This is a pesto that I often use when other Yeti are visiting me that do not like pine nuts. You can also add 1/4 cup of toasted hazelnuts, walnuts, or even cashews to this before blending to make a texture closer to that of traditional pesto without using pine nuts.

¾ cup loosely packed fresh Basil leaves (do not use dried basil, this would turn out strange)
2 medium cloves garlic or 1 tablespoon minced garlic
3 tablespoons Olive oil
2 tablespoons grated good aged Parmesan or Romano cheese
Salt and pepper to taste

½ pound Pasta of your choice

Place olive oil, garlic, optional nuts, and basil in blender. Pulse until smooth.

Cook pasta. Drain but do not rinse pasta. Toss sauce with pasta. Add cheese and toss again.

Serves 1 Yeti or 2 people with leftovers or 3-4 people as a side dish