PESTO
AN BE STORED IN AN AIRTIGHT JAR FOR 5-7 DAYS
Double or triple recipe to keep for multiple meals
INGREDIENTS
½ C parsley
¼ C mint
¼ C pine nuts
Juice of 2 lemons
½ C freshly grated parmesan
¼ C olive oil
DIRECTIONS
- In a Food Processor (or blender), combine all ingredients, except for Olive Oil
- Add Olive Oil while running on slow
- Scrape down sides and pulse a few more times until everything is fully combined
- Adjust lemon or salt and pepper flavors to taste
- Store in an airtight container for up to a week