Yields 2 cups
1 tablespoon fresh garlic, chopped fine
4 Tbs. toasted pine nuts
2 cups loosely packed fresh basil leaves
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/2 cup grated aged cheese, Vella Asiago or Valley Ford Hwy 1.
2 tsp. lemon zest
1 Tbs. fresh lemon juice
1 1/2 cups extra-virgin olive oil
Salt and freshly ground pepper, to taste
In a food processor, chop the garlic, add in pine nuts, then add in 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. Taste and season with with salt and pepper..
Serve with fresh pasta or grilled chicken.
Enjoy with a glass of Sauvignon Blanc.