Makes 2/3 cup (enough for two adults and two kids)
This classic Italian sauce is delicious served over pasta or drizzled over fresh mozzarella cheese and sliced tomatoes. Serve it slightly heated or at room temperature. I find adding the garlic in slices, rather than the whole cloves, ensures it blends into the final sauce better.
¾ cup packed fresh basil leaves
1 tablespoon fresh parsley
1 clove garlic, thinly sliced
4 tablespoons butter, softened
¼ cup pignoli nuts (also called pine nuts)
¼ cup freshly grated Parmesan cheese
Salt and freshly ground pepper, to taste
¼ cup extra-virgin olive oil
Add the basil and parsley to the workbowl of a food processor. Pulse until roughly chopped. Add the garlic, butter, nuts, cheese and salt and pepper. Process until it forms a paste, then slowly drizzle olive oil in through feed tube, continuing to process the mixture until it begins to emulsify and becomes a creamy sauce-like consistency.