Instead I try and find different uses for it. I marinate chicken in pesto to grill or skewer and grill (kebobs, kebabs, kabobs...why do I find every variation of this word out there?), I toss zucchini in it for Pesto Zucchini Noodles. I mix it with some mayo and use it as a condiment on sandwiches. For such a simple sauce it packs a delicious little punch of flavor that is sure to delight in whatever why you find to use it.
I hope you love it just as much as I do and enjoy.
Makes 1 cup
2 cups basil leaves, packed
1 cup flat-leaf parsley
4 cloves garlic
1 1/2 tbsp. crushed red pepper flakes
1/4 cup pine nuts
1 cup extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup fresh grated Parmesan cheese
1. Combine the basil, parsley, garlic, red pepper flakes, parmesan
and pine nuts in a food processor and pulse until coarsely chopped. Add in the olive oil and process until fully incorporated and smooth. Season with salt and black pepper.
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