My Pesto Sauce for Pasta....

1 cup firmly packed fresh basil leaves
1/2 cup firmly packed parsley sprigs with stems removed
1/2 cup grated Parmesan or Romano cheese
1/4 cup pine nuts, walnuts or almonds
1 large clove garlic, quartered
1/4 cup olive oil

     In a food processor bowl or blender container combine basil, parsley, Parmesan, nuts, garlic and 1/4 teaspoon salt.  Cover; process or blend with on-off turns until a paste forms, stopping the machine several times and scraping the sides.  With the machine running slowly, gradually add the oil and process to blend to the consistency of soft butter (my machine doesn't have a hole in the top and won't let me add slowly).

     Divide mixture into 3 portions (about 1/4 cup each).  Store portions in small airtight containers.  Refrigerate for 1-2 days or freeze up to 1 month.  Thaw the pesto and bring to room temperature before using over your favourite paste.  Makes total 3/4 cup pesto sauce.