Basil-Parsley Pesto - Williams Sonoma

 
INGREDIENTS:

• 2 garlic cloves
• 2 cups basil
• 1/2 cup Italian parsley
• 3/4 cup  grated Parmesan cheese
• 2 garlic cloves, roughly chopped
• 1/2 cup olive oil
• 2 Tablespoons pine nuts

METHOD:

1. Put the garlic, basil, parsley in a food processor and pulse for 10 seconds to combine. Scrape down the sides of the bowl, then pulse again. Add pine nuts. Pulse. Drizzle in oil. Add cheese.
2. Will last a month chilled. I year in freezer

NOTES:
Yeild: 1 1/2 cups
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