Basil and parsley pesto

Fresh basil is very plentiful in August and so making pesto helps us to enjoy it throughout the winter. Although this recipe originally called for only basil, I have added the parsley to soften the taste. You will need a food processor for this. I freeze it in ice cube trays and use the amount you need as a thick paste on fish or chicken. You can also spread it over baguette slices. When I look at Renée's pita chips below, I am wondering if I might use it as a base with the oil for making pitat chips. I will let you know if it works.

Fresh Basil Pesto Recipe


2 cups fresh basil leaves, packed
1/2 cup fresh parsley
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

1 Combine the basil with the pine nuts in food processor and pulse a few times.
Add the garlic and pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.


Yield: Makes a little more than 1 cup.

Enjoy