This pesto is great on spaghetti or any cooked vegetable.
Twenty-Four Large Fresh Basil Leaves (Without Stems)
Twelve Fresh Italian Parsley Leaves (Without Stems)
A Tablespoon Of Grated Parmesan Cheese
A Tablespoon Of Unsalted Peanuts
A Minced Garlic Clove
¼ Cup Of Extra Virgin Olive Oil
¼ Teaspoon Of Sea Salt
A Pinch Of Ground Black Pepper
Combine all of the ingredients in a food processor. Pulse until a smooth paste is formed. If the mixture appears too thick, add some more olive oil and pulse again to achieve the desired consistency. Taste and add more sea salt and/or black pepper, if desired.