Basil-Parsley Pesto Recipe

1. 1

   Place the pine nuts in the bowl of a food processor fitted with a blade attachment and process until finely ground, about 20 seconds.

2. 2

   Scrape down the sides of the bowl using a rubber spatula.

3. 3

   Add the measured salt and pepper, garlic, basil, and parsley; process until pureed, about 15 seconds; and scrape down the sides of the bowl.

4. 4

   With the processor running, slowly add the oil in a thin stream until incorporated.

5. 5

   Add the Parmesan and pulse a few times to incorporate.

6. 6

   Taste and season with additional salt and pepper as needed.

7. 7

   If not using immediately, place plastic wrap directly on the surface of the pesto and refrigerate, tightly covered, for up to 2 days.

8. 8

   The pesto can also be frozen in small containers.

* Per serving · 4 servings · Values may vary.

No additional tips available.