Wendy Bazilian’s: Besto Pesto

3 firmly packed cups fresh basil leaves (remove stems)
1/3 cup firmly packed Italian parsley leaves (remove stems)
3 large cloves garlic
1/3 cup pine nuts (you can substitute walnuts or try half pine nuts and half walnuts)
1/3 cup extra-virgin olive oil (+ additional for proper consistency depending on water content of basil and parsley)
1/3 cup grated Parmesan
1/2 teaspoon salt
1/4 teaspoon black pepper

Prep time:10 minutes
Servings: 6-8

1. Place the basil leaves and garlic in a food processor or blender and mix well. Add the pine nuts and continue to blend until the nuts are finely ground.
2. Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the parmesan. Season to taste with salt and pepper.
3. Combine basil leaves, parsley, pine nuts and garlic in a food processor and process until very finely minced.
4. Keep the machine running as you drizzle in the olive oil. Process until smooth.
5. Add the cheese and process very briefly, just to combine (or transfer into another bowl and stir in Parmesan). Season with salt and pepper.
6. Store in an airtight container in refrigerator. Or top with olive oil to store in freezer.