Categorized:
- Pasta & Italian
- Sides & Sauces
Tagged:
- almonds
- basil
- garlic
- olive oil
- parmesan
- pine nuts
Basil Parsley Pesto
Ingredients
- 2 1/2 cups (55g) packed basil leaves*
- 1 cup (packed, 30g) parsley leaves
- 1/4 cup (34g) pine nuts** (un-toasted or toasted)
- 1/2 cup (35g) grated parmesan cheese***
- 2 cloves garlic, peeled
- 1/2 cup (120ml) extra virgin olive oil
- Salt to taste
Instructions
- To a food processor add basil, parsley, pine nuts, parmesan cheese and garlic and process mixture until finely minced, while occasionally scraping down sides of processor.
- Add 1/2 olive oil and process until well pureed, occasionally scraping down the sides of processor. Thin with a little more oil if mixture is thick, season with salt to taste.
- Store in refrigerator in an airtight container.
Notes
- In a pinch you can also stretch it by using 1/2 baby spinach in place of 1/2 of the basil the flavor just won’t be as vibrant.
- **If you’d like you can also toast the pine nuts in the oven or in a skillet for extra flavor if preferred.
- ***I like to use a zester to grate the parmesan for fine delate shreds that blend well into the sauce.
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