Lemon Basil Pesto

 Lemon Basil Pesto

1 cup each of Basil and Parsley

1 lemon

1/2 cup parmesan cheese (freshly grated)

pinch each of salt and pepper

1 to 1 1/2 cups of good quality extra virgin olive oil

1 large or two small garlic cloves fresh and minced

1/2 cup pine nuts (optional) 

in a food processor take the basil, parsley, salt, pepper, minced garlic, parmesan cheese, lemon (zest lemon completely and cut lemon in half juice both halves. Add pinenuts if you desire so that it is a thick consistency. Drizzle Olive oil and mix thoroughly.

Store Pesto in mason jar which should last a week in the refrigerator or freeze in freezer safe bag or in a food saver bag. (I use chef preserve) freeze then vacuum seal. Pesto should last up to 6 months. 

You can use any seafood of your choice or chicken breast if you're not a seafood person.