Basil Pesto

Ingredients

Produce
- 2 cups Basil, loosely packed leaves
- 3/4 cup Flat-leaf parsley
- 2 small cloves Garlic

Condiments
- 2 tsp Balsamic vinegar
- 1 tsp Lemon juice

Baking & Spices
- 1 Black pepper, freshly ground
- 1 tsp Salt

Oils & Vinegars
- 6 tbsp Olive oil, Extra Virgin

Dairy
- 3 tbsp Parmesan cheese

Other
- 1/4 cup Pine (pignoli nuts

Found on mygourmetconnection.com

Description

Translated from Italian, the word pesto means pounded. The classic version combines fresh basil, garlic, pine nuts, olive oil and Parmesan cheese, pounded to a paste in a mortar and pestle. Made in the food processor, our version includes balsamic vinegar and lemon juice for a touch of acidity and replaces some of the basil with fresh parsley to mellow the flavor a little.

Ingredients

2 cups basil leaves, loosely packed
3/4 cup flat-leaf parsley, loosely packed (stems removed)
2 small cloves garlic, roughly chopped
6 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon lemon juice
1/4 cup pine (pignoli) nuts
3 tablespoons finely grated Parmesan cheese
1 teaspoon salt
Freshly ground black pepper

Directions

Preparation: Place the basil, parsley, garlic, olive oil, vinegar, lemon juice, pine nuts, cheese, salt and a few grinds of black pepper to the work bowl of a food processor. Pulse until the mixture is the consistency of a thick paste. Taste and adjust the seasoning as needed.