Parsley Basil Pesto
This parsley and basil pesto combines two powerhouse herbs to pack a serious punch of flavor. Toss with pasta, bean or rice salad, even fresh veggies for a quick meal. Alternately, use in chicken and ricotta calzones, on pizza instead of tomato sauce, or as a quick dipping sauce for anything from grilled shrimp to roast lamb. Freeze leftovers for use at a later time.
Ingredients
- ¾ cup parsley leaves
- ½ cup basil leaves
- 2 tablespoons grated fresh Parmesan cheese
- 2 tablespoons chopped walnuts, toasted
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- 1/8 teaspoon pepper
- 1 clove garlic
Instructions
- Combine all ingredients in a food processor and process until finely chopped, scraping down sides of bowl occasionally.
