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Fresh Pesto
2 cups packed of fresh basil; parsley,
3/4 cup of grated parmesan cheese
1/2 cup of walnut pieces
2 large Cloves garlic, cut in half
1/4 teaspoon of salt
1/4 teaspoon of freshly ground pepper
2/3 cup of olive oil |
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Remove stems from basil. Wash leaves thoroughly in lukewarm water, and drain well. Position knife blade in food processor bowl; add basil and next 5 ingredients, and top with cover. Process until smooth. With processor running, pour oil through food chute in a slow, steady stream until combined. Use immediately or place in an airtight container; refrigerate up to 1 week, or freeze up to 6 months. Yield: 1-3/4 cups.
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