|2 cups||Basil leaves; loosely packed and removed from the stem**|
|½ cup||Fresh parsley leaves|
|½ cup||Extra-virgin olive oil|
|2||Cloves garlic; peeled|
|¼ teaspoon||Freshly ground pepper|
|¼ cup||Pine nuts; or almonds|
|¼ cup||Fresh parmesan cheese OR asiago cheese|
** (Preferably 'Sweet Genovese' or 'Fine Green') In a blender or food processor, purée the basil, parsley, oil, garlic, salt, and pepper. Toast the pine nuts in a dry skillet over medium heat until golden brown, about 5 min. Remove from the pan and cool. Add the nuts and cheese to the basil mixture. Process briefly until the pesto is smooth.
Store in the refrigerator for a week, or freeze in serving-size portions.
Ellen Ogden takes care of The Cook's Garden test kitchen.
Notes: Makes 1-¼ cups
Recipe by: Kitchen Garden Magazine (web) Posted to TNT - Prodigy's Recipe Exchange Newsletter by vu-man@... (V U Man) <snipped> on Dec 12, 1997
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