Basil Pesto
By Renee Shelton

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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Above Picture: Food Styling by J Karns.