Pesto is good in so many ways. With pasta, on sandwiches, or as an enhancement to other condiments like mayo or olive oil. And pesto is most fabulous when made fresh. There's nothing to it, even I can do it! For this recipe I pulled herbs from the garden and mixed it with simple store-bought items to make a panini entree too good to be believed. My grade: AEvery Day Pesto
2 cups fresh sweet basil
1/2 cup parsley
1/4 cup pine nuts
1/4 cup - 1/2 cup quality olive oil
1/4 cup - 1/2 cup quality Parmesan cheese (Pecorino is also quite nice)
2 - 4 garlic cloves (I use 4!)
Kosher salt to taste if you like (I rarely use any salt)
Take all ingredients and combine in food processor. Start conservatively with both olive oil and Parmesan cheese, tasting all the while. Blend until nicely mixed, presenting as a somewhat smooth and nutty texture.
This pesto will last several weeks in your refrigerator. You can add olive oil periodically to moisten the mixture.
Difficulty: Easy
Prep/Cook: 10 - 15 minutes
