Pesto
6 Cups fresh basil
2 Cups fresh Italian parsley
4 tsp minced garlic
1 Tbls kosher, sea or canning salt
2 Cups shredded Parmesan or Romano cheese or a combination of the two
6 Tbls chopped walnuts, pine nuts or cashews
2 Cups Extra Virgin Olive Oil
Combine ingredients in food processor and blend until smooth
Store in refrigerator up to 2 weeks or freezer for up to 3 months
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