Parsley and Basil Pesto

Yield: 1 cup

Prep Time: 15 minutes

Cook Time: 10 minutes


  • 1 Bunch Pasley - trim 1/2 inch of stems
  • 1 Bunch Basil - trim 1/2 inch of stems
  • 2 Garlic Cloves
  • 1 tbsp Lemon Juice - Strained
  • 1 Cippolini Onion
  • 1/4 cup grated Parmesan


Place a pot of salted water over high heat and bring to a boil. Gather a medium bowl 1/4 filled with ice and the rest with cold water. Place the bunch of Basil and Parsley in the boiling water for 20 seconds. Remove the pot from the stove top and strain our the herbs. Place the herbs into the ice water and chill for 30 seconds. When cool, remove from ice bath and squeeze our remaining water.

Place blanched herbs in the blender with the rest of the ingredients, add 1/4 of oil and blend on high until well incorporated. Add more vegetable oil as needed to fully incorporated the mixture. Taste and season with salt and lemon juice to taste.