1 cup parsley, chopped and packed into a cup

1 Tbsp. dried oregano leaves

1 tsp. salt

1/8 tsp. white pepper

2 cloves garlic, crushed

1/2 cup olive oil

2 Tbsp. butter

2 Tbsp. water, boiling

3/4 cup Parmesan cheese, grated

1/4 cup walnuts, finely chopped or whole pine nuts

8 oz. thin spaghetti, angel hair pasta, or noodles cooked according to package directions

In a small bowl, combine all ingredients except spaghetti.  Beat with a fork to combine thoroughly.  Place well-drained hot spaghetti in a large bowl.  Pour sauce over spaghetti and toss lightly to coat.  Serve with additional Parmesan cheese if desired.  Makes 4 servings.

Note: Pesto will keep in the refrigerator for several days. Cover with a thin layer of olive oil and store in a covered jar.  Let it warm to room temperature before using.  It may also be frozen.

***This is also a great dinner option to take with you camping or packing on horseback into the backcountry – take the prepared pesto with you in a sealed container, cook the spaghetti on your camp stove, drain and add the pesto…it makes an easy and great meal while roughing it.