Makes about 2 cups. Recipe is from Charmaine Dupre.
4 cups fresh basil leaves
1 cup Italian parsley sprigs
½ cup pine nuts
3 finely chopped garlic cloves
1 cup extra-virgin olive oil
½ cup grated Parmesan cheese
Salt, as needed
1. Put the first 4 ingredients in a food processor bowl and blend.
2. Slowly pour olive oil though the feed tube and continue to blend.
3. Scrape down the sides of the bowl, add the cheese and blend a few seconds longer.
4. Remove to a jar and season with salt as needed. To store in refrigerator, pour a light layer of olive oil on top to keep pesto from turning dark.