I had some basil in the fridge that didn’t look like it’ll last another day so I decided to make some pesto with it. I like mine a more loose consistency. When it’s too thick, it looks unappetizing (in my opinion).
- a handful of basil
- a handful of Italian parsley
- 2 palmfuls of pine nuts, toasted
- 1 garlic clove
- 1/3 cup of freshly grated Parmesan cheese
- extra virgin olive oil
- salt and pepper to taste
Combine basil, parsley, pine nuts, garlic and cheese in a food processor and blend. Drizzle in olive oil while mixing until desired consistency. Season with salt and pepper.