Pesto Sauce - cooking recipe

Ingredients

1 large bunch basil (fresh, 3 large handfuls)
1 handful parsley (top leafy part)
1 bulb garlic, peeled
1/4 c. pine nuts (pignalia nuts)
1/2 c. finely shredded Parmesan cheese
1 c. olive oil
salt and pepper

Preparation

Put basil, parsley,
garlic
and
pine nuts in blender. Turn it on
and\tgradually
add\tolive oil.
Puree until fine. Add cheese, a touch of salt and grinding of black pepper; then blend briefly into a
thick
paste.
Cover in jar to use later or freeze in ice
tray.
The individual cubes can then be used later.