This recipe is great to use with leftover herbs in the garden.
Freezes very well, and you can add anything you like!
Ingredients:
¼ c. pine nuts, toasted
½ t. kosher salt, plus more to taste
¼ t. fresh ground pepper, plus more to taste
1 medium garlic clove, minced
1 c. fresh basil (about 1 large bunch)
¼ c. fresh Italian parsley leaves
½ c. extra-virgin olive oil
¼ c. grated Parmesan cheese
Directions:
1. Place pine nuts in the food processor and process for about 20 seconds, or until ground. Scrape the sides mad add salt, pepper, garlic, basil, and parsley; process until its pureed (about 15 seconds).
2. With the processor running, slowly add the oil in a thin stream until incorporated. Add the Parmesan and pulse to incorporate.
3. Taste and season with additional salt and pepper if needed. If not using right away, place plastic wrap directly on the pesto and refrigerate for up to 2 days or freeze.

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