Recipes Ideas for cooking with the freshest ingredients.

Elise’s Midnight Pesto

5 cups fresh basil leaves
1 cup fresh flatleaf parsley
3/4 cup pine nuts and/or walnuts
4 cloves of garlic
1 cup extra virgin olive oil
freshly ground black pepper and salt to taste
2 cups grated Parmesan, Asiago and/or Romano cheese*

Combine basil, parsley, nuts, garlic, salt & pepper in a food processor fitted with a steel blade. Pulse until smooth. With the machine on, slowly pour in olive oil. Take mixture out of food processor and place in a bowl and stir in Parmesan cheese.

Serve over pasta; use as a marinade for grilled chicken or lamb or vegetables; or spread on turkey sandwiches.

*If you plan on freezing the pesto (ice cube trays work great for this), leave out the Parmesan cheese and add it to the pesto when thawed.