ABOUT:
The trick to Basil Pesto is parsley, that’s what makes it bright green.
SERVINGS:
Makes about 1 – 1.5 cups
INGREDIENTS:
1 cup basil, chiffonade
1/4 cup fresh parsley, chopped
1/4 cup romano cheese, shredded
1/4 cup Parmesan cheese, shredded
1/4 cup walnuts, chopped
2 garlic cloves
1/3 cup extra virgin olive oil
kosher salt
black pepper
DIRECTIONS:
Combine all ingredients except for oil and salt and pepper in blender until well and smooth.
Gradually add oil pouring slowly to mixture until well incorporated and desired consistency.
Season with salt and pepper to taste.
Refrigerate up to 2 days.
Optional: sun dried tomatoes, lemon zest, whipping cream for creamy pesto, pine nuts.
