Basil-Parsley Pesto

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AmountIngredientPreparation
1 1/2 cups Italian flat-leaf parsley
1 cup olive oil
a few pinches tri-colored or pink sea salt
1/3 cup pine nuts
6 cloves garlic
2 cups romano cheese
4 cups fresh basil

1. Combine ingredients in a food processor and blend. Add more olive oil if it isn’t blending easily. Allow pesto to sit for an hour, then taste. Make any adjustments you feel necessary if it doesn’t seem quite right to you. Keep refrigerated for up to 2 weeks, or freeze whatever you won’t use right away.

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