Recipe - Classic Basil Pesto

2 cup Basil leaves; loosely packed
and removed from the stem**
One half cup Fresh parsley leaves
One half cup Extravirgin olive oil
2 Cloves garlic; peeled
One fourth teaspoon Salt
One fourth teaspoon Freshly ground pepper
One fourth cup Pine nuts; or almonds
One fourth cup Fresh parmesan cheese OR
asiago cheese

** (Preferably 'Sweet Genovese' or 'Fine Green')

In a blender or food processor, purée the basil, parsley, oil, garlic,
salt, and pepper. Toast the pine nuts in a dry skillet over medium heat
until golden brown, about 5 min. Remove from the pan and cool. Add the nuts
and cheese to the basil mixture. Process briefly until the pesto is smooth.

Store in the refrigerator for a week, or freeze in servingsize portions.

Source: http://www.taunton.com/kg/features/growing/basils/10basils.htm

Ellen Ogden takes care of The Cook's Garden test kitchen.

Notes: Makes 1One fourth cups

Recipe by: Kitchen Garden Magazine (web)

Posted to TNT Prodigy's Recipe Exchange Newsletter by vuman@juno.com (V
U Man) snipped on Dec 12, 1997