Basil-Parsley Pesto
Author: 
Serves: makes 2 cups
 
Ingredients
  • makes 2 cups
  • ¼ cup raw walnuts
  • ¼ cup raw pine nuts
  • 1 ½ - 2 Tablespoons chopped garlic
  • 2 ½ cups basil leaves, lightly packed
  • 2 ½ cups flat-leaf parsley leaves, lightly packed
  • ¾ teaspoon sea salt
  • couple of grinds of black pepper
  • 1 cup unrefined, cold-pressed extra virgin olive oil
  • ½ cup grated pecorino-romano or parmesan cheese**
Instructions
  1. Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process until finely chopped.
  2. Add the basil and parsley leaves, salt and pepper. Start the food processor and slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the parmesan cheese and puree until well blended. Pesto freezes beautifully.
Notes
**To make a dairy-free/vegan version, eliminate the salt and cheese and substitute ¼ cup brown rice miso or other hearty miso. Taste for salt.
Recipe by Pamela Salzman at https://pamelasalzman.com/basil-parsley-pesto/