Ingredients
4cupsfresh basil leaves,packed
¼cupparsley
2tspgarlic,minced
1cuppine nuts
1½cupsparmigiano-reggiano cheese,shredded
1tbsplemon juice
⅔cupextra virgin olive oil
salt and pepper,to taste
Preparation
Using a food processor, pulse the basil, parsley, and garlic for about 30 seconds until combined and basil is finely chopped.
Add the pine nuts and process for about 30 seconds more, until fine. Grind in the cheese.
While the machine is running, add the lemon juice and slowly drizzle in the olive oil. Mix until fully incorporated and the pesto is thoroughly combined. Transfer to a bowl, and salt and pepper to taste.
Serve over pastas, and enjoy!
