Basil-Lemon Pesto

From William Sonoma

A light and lemony variation on the traditional pesto, this version combines fresh parsley and basil. Toss with your favorite pasta, or spoon over grilled fish or chicken breasts. To toast the pine nuts, place them on a baking sheet and bake in a 350°F oven until golden, 8 to 10 minutes

Ingredients

2 garlic cloves

3 Tbs. toasted pine nuts

1 1/2 cups loosely packed fresh basil leaves

1/2 cup loosely packed fresh flat-leaf parsley leaves

1/4 cup grated Parmigiano-Reggiano cheese

1 tsp. lemon zest

1 Tbs. fresh lemon juice

1 to 1 1/2 cups extra-virgin olive oil

Salt and freshly ground pepper, to taste 

Directions

In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper. Makes 1 1/4 to 1 3/4 cups.