PestO

5 cups basil leaves, chopped
¼ cups parsley, chopped
¾ cup olive oil
2 tabsp garlic, chopped
½ cup pine nuts
1 teasp salt
½ cup Parmesan cheese, grated






1.
Grind together in the mortar, or the blender or processor, until well pulverized, but not liquified. You want to retain a bit of texture to this.

2.
 Pesto Sauce is highly versatile, good tossed with pasta, as a flavor heightener in soups such as Minestrone, with egg dishes, as a component of salad dressings and even as a dip for chips or crudites. Make a large batch when basil is at its best, then freeze what you don't use immediately in ice cube trays. Store in a plastic bag in the freezer. Frozen, Pesto Sauce will keep well for six months or more. You will be surprised at how useful it is.