Basil
Pesto
This basic pesto was tested in our kitchen,
and contains both basil leaves and parsley. Use fresh finely grated Parmesan
cheese, and the best quality you can find. We used plain pinenuts here, but
you can very lightly toast them for a richer flavor.
Ingredients:
2 c fresh basil leaves, washed and dried
2 cloves garlic
1/2 cup Italian parsely leaves, washed and dried
3/4 c fresh, finely grated Parmesan cheese
1/4 c pinenuts
1/2 c olive oil
Salt and pepper to taste
Procedure:
Whirl in processor together until desired consistency. Adjust flavorings with salt and pepper.
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