Di’s Pesto

INGREDIENTS

• 1/4 cup pine nuts, toasted (or substitute almonds or walnuts)

• 2 tsp crushed garlic

• 2 cups packed fresh basil leaves

• 1/4 cup fresh parsley leaves

• 1/2 cup extra-virgin olive oil

• 1/2 cup finely grated Parmesan cheese or Pecorino Romano

• 1/8 tsp cayenne

• Black pepper to taste

INSTRUCTIONS

1. Toast the nuts in a pan, set aside.

2. In food processor add nuts, basil, parsley, cayenne, and garlic. Pulse till minced.

3. In a bowl add basil mixture, pepper, cheese, and olive oil. Mix together.

4. Good for up to four days or frozen for up to one month.