Ingredients

1 ½ Cup Basil Leaves, tightly packed

1 Cup Fresh Italian parsley leaves, picked from the stems

1/3 cup pine nuts (can also use unsalted cashews or walnuts)

5 cloves garlic

1/2 cup freshly grated Parmesan cheese1` (2 oz.) (plus more for garnishing)

¾  cup extra virgin olive oil (plus more for garnishing)

1/2 teaspoon Kosher salt, or more to taste

Freshly ground black pepper, to taste

Directions

1. Begin by placing the basil, parsley, pine nuts, and garlic in a large blender or food processor and pulse until well combined but each ingredient is still identifiable about 8-10 times. This step is to make room for the rest of the ingredients. Next add the garlic, parmesan, olive oil, salt, and black pepper. Blend continuously until well combined, but a few small chunks remain. Place the pesto into a plastic quart container or glass jar and store it in the refrigerator for future use. How much you use in the final pasta dish is your preference, however, my suggestion is about ½ cup for every pound of pasta.