Basil Parsley Pesto

How To Make Your Life Perfect With Pesto

This recipe makes about 2 cups of pesto, which may seem like a lot, but it's not when you have to share!

Pesto keeps well tightly covered, in the fridge, for up to a week, and it also freezes well - cover with a thin firm of oil to preserve the color. For a vegan pesto, omit the cheese, and add more nuts.

Pesto Ingredients:

• 1 cup pine nuts
• 1 cup extra virgin olive oil
• 2 - 6 cloves peeled chopped garlic (depending on how much you like garlic)
• 2 cups basil leaves, chopped and packed
• 1 cup parsley leaves, packed
• 1 tsp fresh ground pepper
• 1/4 - 1/2 tsp salt
• 1/4 cup lemon juice, fresh squeezed
• 1 cup Parmesan cheese (optional)

Directions:

1. Heat together oil and garlic on low in a small frying pan for 10 - 15 min or until the garlic is lightly browned
2. Meanwhile, wash and stem the basil and parsley, and shake in a colander to get rid of excess water
3. Coarsely chop the basil (food processor works great)
4. Squeeze the lemon and strain the juice
5. Pack 2 cups basil and 1 cup parsley into the blender. Add oil, garlic, lemon juice, salt, pepper
6. Pack the basil and parsley into the blender. Add oil, garlic, lemon juice, salt, pepper
7. Add the chopped herbs and pulse until blended, scraping down the sides as necessary with a rubber spatula. This step will take 10 - 15 minutes, depending on the blender
8. Using the spatula, scrape out into a bowl or storage container, and add the parmesan cheese (or not)
9. Vegan Version: Basil Pine Nut Pesto