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PESTO SAUCE

  • 2 cups firmly packed fresh basil, rinsed, patted dry, and stems removed

  • 1 cup packed fresh parsley, rinsed, patted dry and stems removed

  • 1/2 cup Parmesan cheese

  • 4 garlic cloves

  • 1/2-teaspoon salt (or to taste)

  • 1/4-cup pine nuts

  • 2 tablespoons oil (or more if desired)
Blend all but oil in food processor or blender until smooth and well mixed. Add oil in a slow stream. Serve over warmed buttered noodles. Also excellent in the middle of your next tomato omelet. Remember, a little goes a long way. Makes approximately 1/2 cup.

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