Hank’s Pesto


1 bunch basil
½ bunch parsley
12 cloves garlic
½ cup AVV Olive Oil
1 tsp. salt
1 tsp. pepper
¼ cup pine nuts

Method of Preparation:
Place basil leaves, parsley leaves, garlic, olive oil, salt and pepper in food processor. Pulse, add additional oil if needed and pulse until finely chopped. Add pine nuts and pulse to blend in.

Add mixture to a pan and heat to bubbling, this reduces the strength of the garlic and basil.
Toss with freshly cooked noodles and add add up to 2 cups of freshly grated Parmesan cheese.

This recipe will yield enough pesto for 1 lb. of pasta. Extra can be refrigerated for up to 5 days, add a thin layer of olive oil on top of the sauce so the pesto doesn’t oxidize and turn brown.