BASIL PARSLEY PESTO
Ingredients
- 3 cups fresh basil leaves
- 2 cups fresh parsley leaves
- 2-3 cloves garlic
- 1 cup pinenuts
- 1 cup olive oil
- salt to taste
Instructions
- Place pine nuts andgarlic in a food processor and pulse 2-3 times
- Add green leaves,mix, and pulse again
- Add olive oil and pulseuntil the pesto is blended into a slightly coarse paste
Notes
You can substitute the pine nuts with walnuts, cashews, pistachios, or almonds
You can also use other greens — like cilantro, mint, spinach, kale, arugula
Pesto can stay in the refrigerator for a couple of weeks. If you are not planning to finish the whole amount during that time, you can freeze it. Spoon pestos into ice cube trays, cover, and freeze it. Then unfroze 1-2 cubes when you need it.