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Susan Thacker's Pesto
Pesto recipe adapted from Ferrara Bakery & Café, New York.
Ingredients:
4 cloves garlic, minced
2/3 cup fresh basil leaves, minced
1/3 cup flat Italian parsley, minced
1/2 cup freshly grated Parmesan cheese
1/3 cup pine nuts or chopped walnuts
1/2 cup olive oil
Recipe directions:
Whip dry ingredients in a blender, adding the olive oil, a few drops at a time. Work oil in well after each addition, until all is used and the texture is smooth.
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