In processor, blend first 5 ingredients until almost smooth. With machine running, gradually add 1/4 cup oil and process until smooth. If pesto is dry, mix in more oil by spoonfuls. Season to taste with salt and pepper. (Can be made ahead. Press plastic wrap onto surface of pesto. Cover and refrigerate up to 2 days or freeze up to 1 week. Bring to room temperature before using. ) Source: Barbara Karoff (in Bon Appetit, August 1994) Typed for you by Karen Mintzias