1/2 cup of Extra Virgin Olive Oil
1/2 cup of walnuts
1/2 cup of Parmesan Cheese
3 cloves of grated garlic
2 cups of Italian Basil
1/2 cup of Italian Parsley
Salt and Pepper to taste
Notes: I use walnuts in this pesto because they are frankly a lot less expensive than pine nuts. I always have walnuts in my freezer. If you prefer, you can substitute pine nuts.
Blend all the ingredients together in a food processor until it forms a thick sauce.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.