Basil Parsley Pesto

For the basil-parsley pesto, toast the pine nuts in a pan without fat over low heat until golden brown.

Wash the parsley and basil and carefully spin dry. Coarsely chop the leaves. Dice the pecorino. Put all ingredients in a blender and puree to a fine paste. Season with pepper and salt.

Pour the pesto into a screw-top jar, smooth the surface and cover with olive oil. The pesto will keep for several weeks in the refrigerator.

As soon as a little bit is taken out of the jar, carefully wipe the rim with a clean dishcloth and cover the basil-parsley pesto again neatly with olive oil.

The Petso goes well with pasta, grilled food and vegetables!

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