2 cups packed basil leaves
1/4 cup Italian parsley leaves or 1/2 cup curly parsley
3 cloves garlic
1/2 cup pine nuts
1/2 cup grated Parmesan cheese
1/3 to 1/2 cup olive oil
In a blender pulse all ingredients except parmesan and oil until finely minced.
Add cheese to blend.
Drizzle in oil.
Transfer to a small bowl and cover with plastic wrap.
Store for up to one week in fridge.
Pairs Well With
I like this when I cook linguini. I toss the cooked linguini in olive oil and melted butter mixed together and then add the pesto until I am satisfied with the flavour.