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1.
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In food processor, combine basil, parsley, garlic and pine nuts.
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Pulse till finely chopped.
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Add in cheese and process to blend.
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With machine running, drizzle oil through feed tube till desired consistency is reached.
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2.
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Transfer to small bowl and cover with plastic wrap (press directly to surface to prevent discolouring).
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Alternatively, cover surface with thin film of oil or possibly place pesto right into plastic bag.
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Store in fridge for up to 1 week.
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Tip: If you only have curly parsley, use 1/2 c.
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Per tbsp:To freeze pesto.
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Prepare as above, omitting cheese and using smaller amount of oil.
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Place in freezer container, covering surface with film of oil or possibly in freezer bags.
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Ice cube trays may also be used - once frzn, transfer to freezer bag.
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Will keep in freezer up to 6 months.
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Thaw in fridge, not in microwave.
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Stir in cheese after thawing.
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(Tip - to perk up colour after thawing, stir in 2 tbsp minced fresh parsley)
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Variations.
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Instead of pine nuts, use other kind of nuts.
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Toast first to enhance flavour.
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For lower-fat version, reduce oil to 1/4 c. and add in 2 tsp lemon juice and 1/2 c. chicken stock.
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Or possibly, replace some of the oil with sun-dry tomatoes.
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Use immediately.
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Use half Parmesan and half romano cheese Use roasted instead of fresh garlic.
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Preparation Time: 00:15
