INGREDIENTS

  • 1 cup tightly packed fresh basil or cilantro leaves
  • 1 cup tightly packed fresh parsley leaves
  • 1-2 garlic clove
  • 1/2 cup olive oil or vegetable oil
  • 1/2 cup grated parmesan cheese
  • 1/4 teaspoon salt

DIRECTIONS

  1. Combine all ingredients in a food processor; cover and puree until smooth.
  2. Toss with hot cooked pasta or vegetables, spread on French bread or use in any recipe calling for pesto.
  3. Can be refrigerated for several weeks or frozen in a tightly covered container. Yield: 3/4 cup.