Fresh Basil Pesto

• 1 cup basil (lightly packed)
• 2 tablespoons parsley
• 2 tablespoons pine nuts (toasted)
• 1 tablespoon walnuts (toasted)
• 2 cloves garlic (minced)
• 1 teaspoon lemon juice
• ⅓ cup extra virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper (coarse, freshly cracked)

Instructions

1. Toast the Nuts: Heat the pine nuts and walnuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until lightly golden and fragrant. Allow them to cool slightly.2 tbsp pine nuts, 1 tbsp walnuts
2. Blend the Nuts: Add the toasted nuts to a food processor. With the machine running, slowly drizzle in the olive oil until a smooth, butter-like paste forms.toasted nuts, ⅓ cup olive oil
3. Add the Herbs: Add the basil, parsley, garlic, and lemon juice. Blend until smooth, scraping down the sides of the bowl as needed.1 cup basil, 2 tbsp parsley, 2 cloves garlic, 1 tsp lemon juice
4. Season the Pesto: Add the kosher salt and black pepper. Pulse a few more times and taste, adjusting the seasoning if needed.½ tsp kosher salt, ¼ tsp black pepper
5. Serve or Store: Use immediately or transfer to an airtight container. Pour a thin layer of olive oil over the surface before refrigerating to help preserve its bright green color.