Basil-Parsley Pesto Recipe
About 3/4 cup
When basil and parsley appear in the markets along with spring and summer vegetables, it’s time to make pesto. A touch of parsley, black pepper, and garlic add subtle heat to this pesto recipe. This is a looser pesto that drizzles nicely over meats, fish, or freshly cut tomatoes and mozzarella. And of course it’s delicious as a sauce for pasta.
This dish was featured as part of our Recipes for Spring Ingredients photo gallery.
- 1/4 cup pine nuts, toasted
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1 medium garlic clove, minced
- 1 cup packed fresh basil leaves (from about 1 large bunch)
- 1/4 cup packed fresh Italian parsley leaves
- 1/2 cup extra-virgin olive oil
- 1/4 cup finely grated Parmesan cheese (about 1 ounce)
- Place the pine nuts in the bowl of a food processor fitted with a blade attachment and process until finely ground, about 20 seconds. Scrape down the sides of the bowl using a rubber spatula. Add the measured salt and pepper, garlic, basil, and parsley; process until puréed, about 15 seconds; and scrape down the sides of the bowl.
- With the processor running, slowly add the oil in a thin stream until incorporated. Add the Parmesan and pulse a few times to incorporate. Taste and season with additional salt and pepper as needed. If not using immediately, place plastic wrap directly on the surface of the pesto and refrigerate, tightly covered, for up to 2 days. The pesto can also be frozen in small containers.
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