Pesto 2 ways

Ingredients: 

• ⅓ cup raw pine nuts if making classic basil pesto, or walnuts if making parsley pesto.
• 2 cups packed fresh basil leaves or parsley.
• ¼ cup grated Parmesan cheese or pecorino for the parsley pesto.
• 1 tablespoon lemon juice.
• 2 cloves garlic, roughly chopped.
• ½ teaspoon fine sea salt.
• ½ cup extra-virgin olive oil.
  
  
  
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Instructions:

Before I make the pesto I like to golden fry the pine nuts if making the basil pesto and make sure they are cooled down before using them. For the parsley pesto you don’t fry the walnuts. To make any of these pesto’s combine the nuts, herbs, lemon juice, cheese, garlic, salt, in a food processor. Slowly while the machine is running add the olive oil bit by bit to it, until the mixture is well blended, but with texture. 

* Beautiful with al dente pasta, in soups, sandwiches or salads.