Recipe by: Pamela Salzman
Makes: 2 cups
Ingredients:
- ¼ cup raw walnuts or pepita seeds
- ¼ cup raw pine nuts or sunflower seeds
- 1 ½ – 2 Tablespoons chopped garlic
- 2 ½ cups basil leaves, lightly packed
- 2 ½ cups flat-leaf parsley leaves, lightly packed
- ¾ teaspoon sea salt
- couple of grinds of black pepper
- 1 cup unrefined, cold-pressed extra virgin olive oil
- ½ cup grated pecorino-romano or parmesan cheese
Directions:
- Place the nuts/seeds and garlic in a food processor and process until finely chopped.
- Add the basil, parsley leaves, salt and pepper.
- Start the food processor, and slowly pour in the olive oil. Process until the pesto is finely pureed.
- Add the parmesan cheese and puree again until well blended
- Pesto freezes beautifully!