Garden Pesto Sauce

Ingredients

• 1/4 cup pine nuts
• 1/4 cup chopped pecans
• 2 1/2 cups firmly packed fresh basil leaves
• 1/2 cup chopped fresh parsley
• 2 garlic cloves, chopped
• 1/3 cup olive oil
• 3/4 cup (3 oz.) shredded Parmesan cheese
• 1/3 cup olive oil

Preparation

1. 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.