Basil and Parsley Pesto

"Traditional pesto is made with basil, but here we've included a lighter version, substituting some of the basil with flat-leaf parsley (to make the classic version, use 6 cups basil and leave out the parsley)."

Makes 1 1/2 to 2 cups

2 cloves garlic, chopped
4 cups basil leaves
2 cups flat-leaf parsley leaves
2 tablespoons pine nuts
1/2 cup freshly grated parmesan
sea salt and freshly ground pepper
1 cup olive oil

1. Place the garlic, herbs, pine nuts, parmesan, salt and pepper in a food processor and mix until finely chopped, stopping to scrape down the sides of the bowl with a spatula once or twice.

2. With the motor still running, add the oil in a slow, steady stream and mix to a smooth paste.

3. Pack into jars and cover with a thin film of olive oil before sealing, then refrigerate.

From THE THRIFTY KITCHEN by Suzanne Gibbs & Kate Gibbs.