Diane's Fresh Basil Pesto

2 medium garlic cloves

2 cups medium-packed fresh basil leaves (about 2 medium bunches)

½ cup parsley leaves

2 tablespoons pine nuts

½ cup olive oil

Freshly ground black pepper

¾ cup freshly grated Parmesan cheese

1. While the motor is running, add the garlic cloves to a food processor fitted with the metal blade. Process until pureed. Add the basil and parsley, and process until finely chopped. Add the pine nuts and finely chop.

2. With the blades turning, slowly pour in the olive oil in a fine stream. Add pepper.

3. Just before serving, add the cheese and process until well-blended. Taste for seasoning. Refrigerate the pesto in a tightly covered container until ready to use.

Advance Preparation: Can be prepared one week ahead through Step 2, covered and refrigerated. Add cheese just before serving.

Makes about 1¼ cups

Diane Rossen Worthington