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Prep Time
10 Mins
Other Time
13 Mins
Yield
Makes 1 1/4 cups

How to Make It

Preheat oven to 350°. Bake pine nuts and pecans in a single layer in a shallow pan 8 minutes or until toasted and fragrant. Let cool 5 minutes. Process basil leaves, parsley, garlic, and 1/3 cup olive oil in a food processor until a coarse paste forms. Add nuts and Parmesan cheese, and process until blended. With processor running, pour 1/3 cup olive oil through food chute in a slow, steady stream; process until smooth. Cover and chill up to 5 days.

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