This is my second pesto recipe, the only difference is the nuts:
Fresh basil, take just the leaves, makes about 1 cup.
1 clove garlic
1/4 cup parsley
½ cup parmesan cheese
⅛ cup of pine nuts (I used this time Pumpkin and sunflower seeds)
and about ½ cup olive oil or if more.
ONLY salt, pepper.
In olive oil, brown one side in almost high heat for about 2 to 3 minutes, turn around, leave it for 1 minute and then lower heat to low and cover.
How simple this can be.
Susana @ Delicioso y Divertido