Categories: Sauces, Italian 
      Yield: 6 servings 
  
    1/4 lb Pig's liver                         2    Garlic cloves 
      2 tb Butter                            1/4 c  Black walnuts 
      1 ts Chives; chopped                     1 ts Salt 
    1/2 c  Cheese, sharp white;              1/2 ts Pepper; black 
           -grated                           3/4 c  Olive oil 
      2 c  Basil, fresh                    
  
  Saut‚ the liver in the butter; when cool, remove from pan & chop coarsely. 
  In a blender or food processor combine the basil, garlic, walnuts, chives, 
  cheese, salt, pepper, and 1/4 cup of the olive oil.  Blend at low speed 
  until a pur‚e consistency is achieved.  Slowly add the remaining oil, 
  blending at low speed  until the oil is completely incorporated and the 
  consistency is that of whipped cream.  Add the liver and blend another 5 
  seconds and no longer;  the texture of the liver should be discernible. 
  Serve as a spread for crackers or as a sauce for spaghetti; if the latter, 
  increase the oil to 1-1/2 cups.