Perfect Basil Parsley Pesto (Vegetarian, Vegan)

How To Make Your Vegetarian Life Perfect With Pesto

This recipe makes about 2 cups of pesto, which may seem like a lot, but it's never enough, not when you have to share!

Pesto keeps well tightly covered, in the fridge, for up to a week. For a vegan pesto, just omit the cheese, and double the nuts.

Perfect Pesto Ingredients:

1/2 cup pine nuts

1/3 cup extra virgin olive oil

1 - 2 cloves peeled garlic (more if you're a garlic freak)

3 cups basil leaves, removed from stems, loosely packed

1 cup parsley leaves, removed from stems, loosely packed

1/4 - 1/2 tsp fresh ground pepper

1/4 - 1/2 tsp salt

2 Tblsp lemon juice, fresh squeezed

1/2 c Parmesan cheese (optional)

Directions:

1. Heat together oil, pine nuts and garlic on low in a small frying pan for 15 - 20 min or until the garlic and nuts are lightly browned
2. Meanwhile, wash and stem the basil and parsley, and shake in a colander to rid them of excess water
3. Coarsely chop the basil and parsley together
4. Squeeze the lemon and strain the juice
5. Blend oil, nuts, garlic, lemon juice, salt, pepper on low in a blender until nuts are mostly blended
6. Add the chopped herbs and pulse until blended, scraping down the sides as necessary. This step will take 10 - 15 minutes, depending on the blender
7. Scrape out into a plastic container, and add the parmesan cheese (or not)
8. Vegan Version: Leave out the cheese and double the nuts. OR divide in two, leave one half vegan, and add half the cheese to the rest.