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"Hunger is the best sauce in the world."--Cervantes

Basil Parsley Pesto Recipe

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This recipe for Basil Parsley Pesto is from The Mixon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 2 cups basil leaves, loosely packed
• ½ cup flat-leaf parsley, loosely packed
• ½ cup freshly grated Parmesan cheese (see Note)
• ¼ cup toasted pine nuts
• ¾ cup extra virgin olive oil
• 1 clove garlic, minced
• ½ teaspoon sea salt
• Freshly ground black pepper
Directions:
Directions:
Set aside a small bowl filled with ice water. Bring a small pot of water to a boil and add the basil leaves for 30 seconds to soften. Remove immediately and plunge the leaves into the ice water. After 30 to 60 seconds, remove the leaves from the ice bath, squeeze out the excess water, and place into a food processor. Add the remaining ingredients and puree until smooth.
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Note: If freezing, omit the Parmesan and add after you defrost it.

 

 

 

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