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Basil and Parsley Pesto

Source of Recipe

From "Taste of Home American Summer Cookbook"


Recipe Introduction

"Toss this herby pesto with pasta, spread it over sandwiches, or stir it into an Italian-style soup, like minestrone."

List of Ingredients

â—¦ 2 cups loosely packed basil leaves
â—¦ 1 cup loosely packed Italian parsley
â—¦ ¼ cup slivered almonds, toasted
â—¦ 2 cloves garlic
â—¦ 4 teaspoons grated lemon zest
â—¦ â…“ cup lemon juice
â—¦ 2 tablespoons honey
â—¦ ½ teaspoon salt
â—¦ ½ cup olive oil
â—¦ ½ cup grated Parmesan cheese


Recipe

Place basil, parsley, almonds and garlic in a small food processor; pulse until chopped.

Add the lemon zest, juice, honey, and salt; process until blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended.

Store pesto in an airtight container in the refrigerator for up to one week.

Makes 1 ¼ cups



• Freeze Option:
Transfer pesto to ice cube trays; cover and freeze pesto until firm. Remove from the trays and transfer to a resealable plastic freezer bag; return to freezer. To use, thaw cubes in refrigerator about 2 hours.

• Note:
To toast nuts, bake in a shallow pan in a 350° oven for 5 to 10 minutes or cook in a skillet over low heat until lightly browned, stirring nuts occasionally.