Basil Pesto

This was taken from Suzanne Somers Eat, Cheat and Melt the Fat Away book, page 155.  I love pestos.

Makes 1.5 cups.

Ingredients:

• 1 or more cloves garlic
• 3 Tbspns unsalted butter
• 1/4 tspn ground white pepper
• pinch of freshly grated nutmeg
• 1/2 cup freshly grated Parmesan cheese
• 2 cups loosely packed basil leaves, stems removed
• 1/4 cup Italian parsley leaves, stems removed
• 2 Tbspns walnuts
• 1 Tbspn pine nuts
• 1/2 cup extra virgin olive oil
• sea salt & ground pepper

Directions:

• Add garlic, butter, white pepper, and nutmeg.  With processor running, add Parmesan, then basil and parsley, then nuts.
• Trickle with oil into processor until sauce is smooth.  If necessary, add a little hot water to the sauce in order to reach desire consistency. 
• Add salt & pepper to taste.