Basil Pesto

2 cups fresh basil leaves
½ cup parsley leaves
½ cup olive oil
3 tbsp. pine nuts
2 garlic cloves, peeled
½ cup Parmesan cheese
Salt and pepper

Puree the basil, parsley, cheese, nuts and garlic in a food processor or blender and mix. With the machine running, slowly add the olive oil. Season to taste with salt and pepper. Pour into a container and cover with a thin coat of olive oil. (HINT: If you plan to freeze the pesto, do not add the cheese when blending, and don’t coat the mixture with oil before freezing. Once pesto thaws, blend in cheese and chill for 1 hour so flavors can mix.)