Pesto with Basil and Parsley
- 2 cups fresh basil leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup grated Parmigiano-Reggiano
- 1/2 cup olive oil
- 4 garlic cloves
- 1/4 cup pine nuts
Using a pestle and mortar, combine the basil and the parsley and crush until a paste starts to form. Add the rest of the ingredients and continue to crush until a creamy paste has formed.
Serve with pasta or bread.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results
Recipe courtesy of Mateo Mistura, Four Seasons, Italy