By the way, I've been making pesto quite a lot lately, and can I just say that it is incredibly good? Great as a dipping sauce for french bread or sesame breadsticks, slathered on top of some fish, as a spread on sandwiches, and as a dressing for pasta salad.
Here's the recipe I've been doing (roughly, because I don't measure anything)
2 garlic cloves, peeled
2 cups packed fresh basil leaves
1/4 cup fresh flat leaf parsley
1/4 cup toasted pine nuts
Coarse sea salt and freshly ground black pepper
1/2 cup - 3/4 cup extra-virgin olive oil
1/2 cup grated Parmesan
2 tablespoons lemon juice
Into the bowl of a food processor, add the garlic, basil leaves, parsley, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour in 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.
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