Parsley and Basil Green Pesto
Here's a bright and herby recipe for my famous parsley and basil pesto — a fresh twist on the classic pesto that uses both parsley and basil for balance, depth, and numerous health benefits.
Ingredients:
1 cup fresh basil leaves (packed)
1 cup fresh flat-leaf parsley leaves (packed)
1–2 cloves garlic, peeled
½ cup extra virgin olive oil, plus more as needed
Quality rock salt, to taste
Directions:
In a food processor or blender, combine the basil, parsley, garlic, and extra-virgin olive oil. Pulse until the pesto reaches your desired consistency. Season with salt to taste. Blend again briefly.
Toss it with good-quality gluten-free pasta or gnocchi or drizzle over roasted vegetables, chicken, or fish. Alternatively, swirl into soups or risottos.
