| Servings |
|
Ingredients
- 1 cup basil fresh
- 1 cup parsley fresh
- 1/2 cup Parmesan cheese freshly grated
- 1/2 cup olive oil extra virgin
- 1/3 cup pine nuts can substitute chopped walnuts
- 2 clove garlic minced
- 1/4 tsp salt more to taste
- 1/8 tsp ground pepper
Ingredients
|
|
Instructions
- In a food processor, pulse the basil, parsley, and garlic.
- While the processor is running, slowly add in the olive oil in a steady stream. (Adding in slowly helps to emulsify.) Occasionally stop to scrape down the sides of the food processor.
- Add parmesan cheese, and pine nuts; pulse several times more. Scape down the sides of the food processor with a rubber spatula.
- Stir in freshly ground black pepper, add more to taste.
Recipe Notes
To store: cover tightly with plastic wrap, making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air. The pesto will stay greener that way (basil darkens when exposed to air)
To freeze: omit the cheese from the recipe as it does not freeze well. Line an ice cube tray with plastic wrap and fill each cube with pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in graded parmesan.