- 1 bunch basil leaves
- 1 handful parsley
- 1 cup grated Parmesan cheese
- 1/2 cup toasted pine nuts
- 1 garlic cloves
- 2/3 cup olive oil
1. Put the first 5 ingredients in a food processor, or use a mortar & pestle.
2. Blend together & add olive oil in a steady stream until you have the consistency you desire.
PLATE FINISHED PRODUCT
Lightly toss the pesto through freshly cooked warm pasta or
seal pesto in a air tight container & store in the fridge.
STORY BEHIND THE DISH
Pesto has always been one of my favorite pasta sauces, this is a great pesto that stores well in the fridge & can be used for pesto chicken, pasta, & pasta salads.
Pesto is a pretty straight forward recipe & there is not much that can be modified to keep the integrity of a classic pesto sauce. In this specific recipe you can remove the parsley & still have a fine pesto, but I like the extra touch.