Parsley-Basil Pesto

Nut-Free 🙂

Adapted from a Bobby Flay recipe

Parsley Pesto:
1/2 cup packed freshly-grated parmesan cheese
10 fresh basil leaves
3 cloves garlic
½ of a supermarket-size bunch fresh parsley
Salt, several generous pinches
1/2 cup extra-virgin olive oil

Put everything except the oil into a blender or food processor. While pulsing, add about 1/2 cup olive oil streaming in through the top, and pulse until smooth-ish. Taste to see if you think it needs a little bit more of anything, and adjust as needed.

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