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Pike Place Market Pesto Sauce

Source of Recipe


From "A Little Northwest Cookbook"






List of Ingredients



• 2 cups fresh basil leaves, packed
  
• 1/4 cup flat-leaf parsley
  
• 1 to 3 cloves garlic, chopped
  
• 1/3 to 1/2 cup olive oil, plus extra for top
  
• 2 Tbsp pine nuts (optional)
  
• 1/4 cup freshly grated Parmesan cheese
  






Instructions



1. Place basil, parsley and garlic in the workbowl of a food processor. With the motor running, gradually pour in the oil through the feeder tube. Continue to process until smooth, scraping down the workbowl with a rubber spatula, if necessary. Add the pine nuts and/or Parmesan cheese with a little more olive oil, and process again.
   
   
2. Spoon into a small jar and cover with about 1/4-inch olive oil to keep the pesto from darkening. Refrigerate or freeze for longer storage.
   
   Pesto is great tossed with any hot pasta, spread over salmon before grilling or drizzled over sliced sun-warmed tomatoes.
   
   Makes about 1/2 cup.