1. Pick through basil and remove large stems and bad leaves. Chop basil fine in food processor. Add onions and garlic to the processor bowl and puree. Set aside in a large bowl.

2. Put one stick of butter into the processor and give it a whirl. Add half the olive oil, followed by another stick of butter, followed by the other half of the olive oil, blending well as you go until you have a thick liquid.

3. Pour butter-oil mixture into the bowl with the basil puree. Add Parmesan cheese, salt and pepper. Stir well until completely blended.

skillet over medium heat. Spoon four tablespoons of pesto sauce over the pasta and, with a kitchen fork, toss and blend with the pasta. The sauce will break if you put it into the skillet first - always stif the sauce into the pasta rather than vice-versa.

Chef Andrea Apuzzo says, "Pesto sauce - green and aromatic - is a rich, herbal concoction which has seemingly endless uses. Once you make it, you will find yourself putting it not only in pasta (the classic pesto employment), but also in soups, on top of chicken, with fish, and lots of other things. We make a pesto butter sauce - not really traditional, but most delicious.

His book, La Cucina di Andrea's, is available at his fine restaurant in Metairie, Louisiana. I've had one of the finest meals I've ever had at his establishment. It is located at 3100 Nineteenth Street If you love Italian food, you will want to have this fine cook book.