by Patchwork Farms & Janis Betz
1 3/4 C. basil, packed
1/4 C. Italian parsley, packed
1/4-1/2 C. olive oil
4 cloves garlic, peeled and minced
1 C. English walnuts or pecans
1 1/4 C. shredded mozzarella or parmesan cheese
sea salt and ground savory to taste
Wash the basil and parsley and pat dry. Chop the walnuts in a food processor. Add the basil, parsley, and garlic and process to mix with walnuts. Leave the motor running; add oil in a slow and steady stream. Shut motor off; add parmesan cheese, salt, and ground savory. Process briefly to combine.
If using mozzarella cheese, mix in by hand. Put extra pesto in ice cube trays and freeze for later use.
Optional: Replace the basil with cilantro or oregano or a combination of fresh Italian herbs.
