BERDENE'S FRESH PARSLEY PINE NUT WALNUT PESTO ENJOY DAN:

BERDENE’S FRESH PARSLEY PINE NUT AND WALNUT PESTO by CHEF DAN:

Makes about 2 cups

INGREDIENTS:

2-3 cups of fresh parsley

1/2-cup pine nuts, toasted and cooled

1/2cup walnuts, toasted and cooled

1/2-cup grated Parmigiano raggiano cheese

1/2-cup grape seed oil

1/4-cup fresh lemon juice

2 garlic seasoned cloves, peeled

1-teaspoon medley pepper

Sea to taste

DIRECTIONS;

1.   Place the pine nuts, walnuts, and garlic in the bowl of a food processor fitted with a steel blade.

2.   Process until finely chopped.

3.   Add the parsley leaves, lemon juice, salt and pepper.

4.   Start food processor and slowly pour the grape-seed oil into the bowl through the feed tube and process until the pesto finely pureed.

5.   Add the Parmigiano raggaino cheese and puree until well blended.

6.   Pesto freezes nicely.

FOODIST DAN:                                             BON-APPETITE!!