2 cups firmly packed snipped fresh basil
1 cup snipped parsley
3/4 cup grated Parmesan or Romano cheese
1/4 cup pine nuts, walnuts, or almonds
3 or 4 cloves garlic, quartered
2/3 cup olive oil
Place basil, parsley, cheese, nuts, garlic,
and salt in blender container or food proces-
sor bowl. Cover, blend with several on/off
turns till a paste forms. With machine running
slowly, gradually add the oil and blend until
it's the consistency of soft butter. Scoop the
pesto out of the bowl and place in a storage container.
Refrigerate up to 1 month, or freeze
until needed. Thaw pesto, if frozen, before using.
Makes 2 cups.
It can be served with linguine or spaghetti.
I like it with penne pasta.
It is so easy to make, and certainly beats