Classic Pesto Sauce

2 cups basil leaves
½ cup fresh parsley (preferably flat-leaved)
3 large cloves (or more…) garlic
½ cup pine nuts (or walnuts and 1 teaspoon chopped rosemary)
¾ cup freshly grated Parmesan or Romano cheese
½ to 1 cup extra virgin olive oil

Combine the basil, garlic and nuts in a food processor or blender; chop coarsely. With the motor running, add the olive oil. Shut the motor off and add the cheese and salt and pepper to taste. Process briefly to combine. Do not over-process—pesto should be homogenous but not as finely processed as a puree. Use immediately for best flavor. Stores well for a few weeks in the refrigerator or for 6 months in the freezer.

Toss with:
fresh hot pasta
chicken salad or tuna salad
lightly steamed vegetables
boiled new potatoes

Brush onto:
grilled or baked vegetables—especially squash, eggplant, potatoes and tomatoes
grilled fish or chicken
crusty bread and lightly toast or grill

Use to garnish:
vegetable soups
spaghetti
hot or cold pasta salad