Ingredients
1 cup tightly packed fresh basil or cilantro leaves1 cup tightly packed fresh parsley leaves1 to 2 garlic cloves1/2 cup olive oil1/2 cup grated Parmesan cheese1/4 teaspoon salt
Preparation
In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta.
