The Best Basil Pesto Ever
2 tightly packed cups of basil leaves
1 cup tightly packed Italian parsley leaves (lends a beautiful green color and freshness)
3 cloves garlic
1/4 cup raw pine nuts (roasting, we feel, overwhelms the natural flavor)
1/4 cup parmesan finely grated (use a microplane)
1/4 cup pecorino finely grated
2/3 cup pure olive oil (extra virgin is less desirable as is dominates)
kosher salt and 4 pepper blend (again, from The Spice Trader in Toronto), to taste
Combine the basil, italian parsley, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
We serve mixed with Barilla whole wheat spaghetti. So good!
