another day at the saratoga's farmers market
Ingredients:
2 cups fresh basil leaves, packed
1 cup parsley sprigs
1/3 cup grated Pecorino (or Parmesan or Romano) cheese
1/3 cup extra virgin olive oil
1/3 cup pine nuts
3 garlic cloves, minced
Salt and pepper to taste
Directions:
In a blender or food processor, combine all ingredients and pulse until desired smoothness is reached. Done! (so easy. the part that's not so easy? cleaning the blender afterwards...ugh). Maybe squirt some lemon juice if you're not going to eat the pesto right away to help prevent oxidization.
Also a convenient way to store pesto (in case you make a bunch) is to put it in ice cube trays and freeze into pesto cubes. Then put the pesto cubes into a plastic baggie and store in freezer. When you're ready to eat your pasta or sandwich or whatever, just defrost a cube!
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