1/2 cup Parmesan cheese
finely grated
6 cloves garlic
4 cups fresh basil
leaves only
4 tbsp parsley
leaves only
14 tbsp extra-virgin olive oil
1/2 cup pine nuts
1/2 tsp salt
salt and pepper
This is the first pesto recipe that we've really liked. Other recipes were either bland or had too much olive oil. The flavors in this one are super fresh! Adapted from Cook's Illustrated.
Grate the Parmesan with the food processor and transfer it to a measuring cup. Switch to the food processor blade and process again. Reserve the cheese in the measuring cup.
Toast the garlic in its skins in the skillet. Warm over medium heat for about 7 minutes. Peel the garlic and transfer it to the large ziplock bag.
Add the basil and parsley to the ziplock bag. Pound the bag with a meat pounder to bruise all the leaves.
Process the oil, pine nuts, salt, garlic, and herbs in the food processor for about 1 minute. Scrape down the sides if needed.
Stir in the Parmesan and season again with more salt and pepper to taste.
To store, cover with a layer of olive oil. The pesto sauce keeps in the fridge for up to 4 days and the freezer for a month.