Basil Parsley Pesto

This recipe makes about 2 cups of pesto, which may seem like a lot, but it's not when you have to share!

Pesto keeps well tightly covered, in the fridge, for up to a week, and it also freezes well - cover with a thin firm of oil to preserve the color. For a vegan pesto, omit the cheese, and add more nuts.

Printable Recipe: Click the printer icon on your browser - you'll get just the recipe

Pesto Ingredients:

• 1 cup pine nuts
• 1 cup extra virgin olive oil
• 2 - 6 cloves peeled chopped garlic (depending on how much you like garlic)
• 2 cups basil leaves, chopped and packed
• 1 cup parsley leaves, packed
• 1 tsp fresh ground pepper
• 1/4 - 1/2 tsp salt
• 1/4 cup lemon juice, fresh squeezed
• 1 cup Parmesan cheese (optional)

Directions:

1. Heat together oil and garlic on low in a small frying pan for 10 - 15 min or until the garlic is lightly browned
2. Meanwhile, wash and stem the basil and parsley, and shake in a colander to get rid of excess water
3. Coarsely chop the basil (food processor works great)
4. Squeeze the lemon and strain the juice
5. Pack 2 cups basil and 1 cup parsley into the blender. Add oil, garlic, lemon juice, salt, pepper
6. Pack the basil and parsley into the blender. Add oil, garlic, lemon juice, salt, pepper
7. Add the chopped herbs and pulse until blended, scraping down the sides as necessary with a rubber spatula. This step will take 10 - 15 minutes, depending on the blender
8. Using the spatula, scrape out into a bowl or storage container, and add the parmesan cheese (or not)
9. Vegan Version: Basil Pine Nut Pesto

Helpful Pesto Hints:

Purists say you must make pesto in a mortar and pestle for full authentic flavor. Do that if you have the time and patience. I'm not that discriminating, and can't wait that long for my pesto!

If you don't happen to grow your own basil, the large quantity required for pesto (the leaves of 2 - 3 full grown plants) can often be found at farmers markets, or in a friends garden. For a pesto addict, all basil growers are your best friends.

Fresh herbs, especially basil, aren't Good Keepers - the least time between picking and pestoing, the better

When you add the pesto to hot pasta, oil the pasta first

Good Things to Eat With Your Pesto

Besides being the ideal companion for pasta, pesto has many other wonderful uses, such as the hummus pesto sandwich I mentioned, or combined with a bit of sour cream as a dip, spread on crackers, thinned with a little oil and lemon as a dressing for salad or steamed veggies, spread on a hot baked potato, etc. etc.

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More Dip & Spread Recipes From Savvy Vegetarian

Low Fat Spicy Bean Dip Refried Beans Santiago's Salsa Fresca Slightly Garlicky Hummus Sour Cream Dip Spinach Dip

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