Ingredients:
- 2 cups fresh basil leaves, packed
- 1/2 cup flat leaf parsley, packed
- 1/4 cup grated parmesan cheese
- 1/2 cup olive oil
- 1/4 cup pine nuts or walnuts
- 2 garlic cloves, minced
- salt and cracked pepper to taste
Directions:
Place ingredients in a food processor. Blend until pesto forms a thick, smooth paste. Store in fridge up to a week or freeze for a few months.
Tips:
- I do this with lots of different herb blends
- Cheese doesn’t always freeze well, so I typically leave it out and add it during cooking process later if I want it
- If you freeze it in zip lock bags (flat), then it’s very easy to break off pieces (however much you want-a little or a lot) for whatever you are making