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Ingredients
- 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
Directions
- 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.
Notes
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.
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