cups packed basil leaves
About 10 parsley sprigs, stems removed
cup toasted pine nuts, walnuts or almonds
Salt and pepper to taste
cup extra virgin olive oil
cup freshly grated Parmesan cheese
Combine the basil, garlic, parsley, toasted nuts, and salt and pepper in a food processor or blender, and process until finely chopped Drizzle the olive oil into the mixture as the processor or blender is running, just until it makes a paste. Remember, you can always add more oil, but you can't remove it Put the mixture in a bowl. Add grated cheese to mixture and stir Tip: Refrigerate leftover pesto drizzled with a layer of olive oil to preserve it. Pesto can also be frozen. One of our favourite methods is to freeze it in ice cube containers and then transfer the frozen cubes to a plastic freezer bag. A couple of cubes thawed and served hot on fresh pasta makes enough pesto to feed a few hungry people.