Mellow Parsley-Basil Pesto

Mellow Parsley-Basil Pesto
Yield: Makes about 1 cup Prep 10 mins Cook 8 mins Start to Finish 18 mins


  • 2 tablespoons unsalted butter
  • 3 tablespoons pine nuts
  • 2 garlic cloves, smashed flat with the side of a knife and peeled
  • 1 cup each parsley and basil leaves
  • 4 - 6 tablespoons mild olive oil
  • 1/4 cup finely grated parmesan cheese
  • Freshly ground black pepper

Make It

1. In a small skillet over medium heat, melt the butter. Add the pine nuts and cook, stirring a few times, until they begin to color slightly, 5 minutes. Add the smashed garlic cloves and continue to cook and stir until fragrant, about 3 minutes.

2. In a food processor, pulse the herbs until finely chopped. Scrape in the buttery pine nuts and garlic and pulse a few times. With the machine running, drizzle in oil until the pesto reaches the desired consistency.

3. Pulse in the cheese, season with black pepper; serve immediately or transfer to an airtight container and refrigerate for up to a week or freeze for up to 2 months.


  • Find out more about this recipe on Mom Appetit's blog.