Ingredients
1 cup tightly packed fresh basil or cilantro leaves1 cup tightly packed fresh parsley leaves1 to 2 garlic cloves1/2 cup olive oil1/2 cup grated Parmesan cheese1/4 teaspoon salt
Preparation
Combine all ingredients in a food processor; cover and puree until smooth. Toss with hot cooked pasta or vegetables, spread on French bread or use in any recipe calling for pesto. Can be refrigerated for several weeks or frozen in a tightly covered container.
