Recipe for Two Herbs Pesto

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Yield:

1 cup

Ingredients:

Amount	Ingredient
1 cup	firmly packed fresh basil leaves
1 cup	firmly packed fresh parsley leaves
1/3 cup	pine nuts (walnuts, pecans, pistachios, almonds)
1/3 cup	freshly grated Parmesan Reggiano cheese
2 lrg	clv garlic, crushed, peeled, minced, then mashed to a paste
	with
1/2 tsp	salt
1/2 cup	extra virgin olive oil
1 tbl	balsamic vinegar, Red Wine vinegar or apple juice or apple cider
	vinegar to taste (optional)
1 tsp	table Salt

Instructions:

Instructions: In a blender or food processor, puree basil, parsley, nuts, Parmesan, garlic, oil and vinegar until smooth. Add salt and pepper. Keep refrigerated in a jar with a tight-fitting lid. Let pesto come to room temperature before using.

Makes about 1 cup.

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