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

  1. In a Food Processor (or blender), combine all ingredients, except for Olive Oil
  2. Add Olive Oil while running on slow
  3. Scrape down sides and pulse a few more times until everything is fully combined
  4. Adjust lemon or salt and pepper flavors to taste
  5. Store in an airtight container for up to a week

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