Ingredients
2
cups fresh basil, packed
1
cup fresh flat leaf parsley leaves, packed
¼ cup Parmesan cheese, grated
Directions
1.
1. Toast the pine nuts in a non-stick skillet over medium heat. Pine nuts burn easily so donât walk away, shake periodically and toast until fragrant. This should not take more than a minute or two. Remove from pine nuts and set aside. Add garlic to skillet and toast (with skin on) for 5 minuets or so, until the skin starts to turn light brown.
2.
2. Peel garlic, add all ingredients minus the olive oil to the food processor. Slowly drizzle in the olive oil, while hitting the pulse button until the pesto reaches desired consistency. I used about ¾ cup of oil this particular day.
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