Basil Pesto 

½ c. pine nuts

2 c. fresh basil leaves

1 c. fresh Italian parsley leaves

½ c. Parmesan or Romano

2 garlic cloves

¼ tsp. salt

½ c. extra-virgin olive oil 

Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured. Store in refrigerator or freeze remaining pesto in small containers to use later.