[recipe] Basil Parsley Pesto

[Guest guest]

Now, I didn't use a full half cup of olive oil,

probably closer to a quarter cup. I used some

water, and it worked fine. Tasted wonderful.

 

Basil Parsley Pesto

 

1 cup tightly packed fresh basil

1 cup tightly packed fresh parsley

3 garlic cloves

1/2 cup olive oil [or less if you use water, too]

1/2 cup grated Parmesan cheese

1/4 tsp salt

 

Combine all ingredients in a food processor, cover and

puree until smooth. Toss with hot cooked pasta or vegetables,

spread on French bread or use in any recipe calling for pesto.

Can be refrigerated up to a week or frozen in a tightly

covered container.

Yield: 3/4 cup

 

The true measure of a man is how he treats someone

who can do him absolutely no good.

~Samuel Johnson, lexicographer (1709-1784)