2 c fresh basil
1/2 c fresh parsley
1/4 pine nuts or chopped walnuts
3/4 c extra virgin olive oil
1 glove garlic, minced
1/2 tsp salt
pepper to taste
1/2 c grated parmesan cheese (if freezing, omit and add after defrosting)
Combine basil, parsley, garlic and nuts in food processor and pulse a few times.
Add the olive oil in a steady stream while pulsing and scrape down sides until blended.
(If not freezing, add cheese).
Add salt and pepper and puree until smooth.
Serve with pasta, bread, over baked potatoes, on tomatoes with mozzarella, chicken and salads.