Basil Pesto
Makes about 2 cups
2 handfuls fresh basil leaves (about 2 cups, firmly packed)
1 bunch fresh parsley leaves
2 garlic cloves smashed and minced
Juice of 1 lemon
1/4 cup extra-virgin olive oil
1/2 cup pine nuts
3 ounces grated Parmesan cheese (about 1 cup)
sea salt and freshly ground black pepper
Place 2 handfuls fresh basil leaves (about 2 cups, firmly packed), 1 bunch fresh parsley leaves, 2 garlic cloves smashed and minced and the juice of 1 lemon in the bowl of a food processor fitted with a metal blade. Pulse several times to roughly chop. With the motor running, pour 1/4 cup extra-virgin olive oil in a slow, steady stream. Stop to scrape down the sides of the bowl several times while adding the oil. Add 1/2 cup pine nuts, 3 ounces grated Parmesan cheese (about 1 cup) and sea salt and freshly ground black pepper to taste and puree until smooth, about 1 minute. Refrigerate in an airtight container until ready to serve or for up to 4 days.