Pesto, Pesto, Pesto


  • 1 cup basil leaves
  • 1 cup Italian parsley (flat)
  • ½ cup extra virgin olive oil
  • ¼ cup parmesan cheese (grated or diced)
  • ¼ cup of pine nuts and almond nuts (mixed)
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 tbsp. of lemon juice
  • 3 small garlic cloves

Serves 4


Place all ingredients in a food processor. Blend until a consistency of your liking.
 Cook pasta per package directions; add it to a serving bowl and mix in pesto mixture.


Add additional extra virgin olive oil.
If you want to give it a kick, replace the lemon juice with 1 tsp of crushed red pepper.
Instead of combining different nut types, choose one only. Also, try walnuts as an alternative.
Place pesto on toasted french bread.
Additional shaved or grated parmesan cheese to put on top of pesto pasta.
Tip, double recipe and refrigerate 2nd batch to have sometime within a few weeks.



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