Ingredients
3 C fresh basil
1 C fresh flat-leaf parsley
1 C grated Parmesan cheese
3 cloves garlic
2 T toasted pine nuts ( walnuts can substitute )
1 C extra virgin olive oil
.5 t crushed red pepper flakes ( optional )
Method
Combine all ingredients in a food processor and pulse until you have a thick paste. If yours is coming out too dry, add a bit more olive oil; if it’s too wet, add a bit more parmesan.
This is best used over a pasta with lots of surface area to hold all those tiny chopped bits, and is also fabulous over fish or chicken, or over steak, in place of a chimichurri. For each pound of pasta, I use about a quarter cup of pesto.
To store leftover pesto, place into a small, narrow container and top with olive oil to help prevent air getting to the pesto – this will help prevent it from turning brown. Try to use right away so it doesn’t have to sit in your fridge for more than a day as it will begin to break down and brown. If you don’t use it all in a day or two, toss it into the freezer.
