Pesto with Basil and Parsley

flat-leaf parsley and Italian parsley

It’s been a great basil year! Although it will be winding down next month, we still have time to make pesto. Use it to add sparkle to pasta, fish, chicken, meats, sliced tomatoes, and sandwiches.

1/4 cup pine nuts, toasted
1/2 teaspoon salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 medium garlic clove, minced
1 cup packed fresh basil leaves (1 large bunch)
1/4 cup packed fresh Italian parsley leaves
1/2 cup extra-virgin olive oil
1/4 cup finely grated Parmesan cheese

Place the pine nuts in the bowl of a food processor fitted with a blade attachment and process until finely ground, about 20 seconds. Add the measured salt and pepper, garlic, basil, and parsley; process until puréed, about 15 seconds.

With the processor running, slowly add the oil in a thin stream until incorporated. Add the Parmesan and pulse a few times to incorporate. Taste and season with additional salt and pepper as needed. If not using immediately, place plastic wrap directly on the surface of the pesto to prevent browning, and refrigerate, tightly covered, for up to 2 days. The pesto can also be frozen in small containers.

We thank for this recipe.