Garden Pesto Sauce

Ingredients

• 2.5 cups firmly basil leaves fresh packed
• 0.5 cup parsley fresh chopped
• 2  garlic cloves chopped
• 0.3 cup olive oil 
• 3 oz parmesan cheese shredded
• 0.3 cup pecans chopped
• 0.3 cup pinenuts 

Equipment

• food processor
• frying pan
• oven

Directions

1. Preheat oven to 35
2. Bake pine nuts and pecans in a single layer in a shallow pan 8 minutes or until toasted and fragrant.
3. Let cool 5 minutes. Process basil leaves, parsley, garlic, and 1/3 cup olive oil in a food processor until a coarse paste forms.
4. 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.