Basil-Parsley Pesto

Basil-Parsley Pesto
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  • ¼ cup finely grated Parmesan cheese (about 1 ounce)
  • ½ cup extra-virgin olive oil
  • ¼ cup packed fresh Italian parsley leaves
  • 1 cup packed fresh basil leaves (from about 1 large bunch)
  • 1 medium garlic clove, minced
  • ¼ teaspoon freshly ground black pepper, plus more as needed
  • ½ teaspoon kosher salt, plus more as needed
  • + 1 more ingredients
    • ¼ cup pine nuts, toasted

Place the pine nuts in the bowl of a food processor fitted with a blade attachment and process until finely ground, about 20 seconds. Scrape down the sides of the bowl using a rubber spatula. Add the measured salt and pepper, garlic, basil, and parsley; process until puréed, about 15 seconds; and...

View full recipe at Chow


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