Recipe of the Week

...this one comes from Cookie at "Secrets from my Kitchen" - it's as healthy as pesto gets when you use fresh ingredients...and it's really good with your own homemade wheat pasta...yummy! btw, it makes a good dip too! Thanks, Cookie.

Zesty Pesto

2 cups firmly packed snipped fresh basil
1 cup snipped parsley
3/4 cup grated Parmesan or Romano cheese
1/4 cup pine nuts, walnuts, or almonds
3 or 4 cloves garlic, quartered
2/3 cup olive oil

"Place basil, parsley, cheese, nuts, garlic, and salt in blender container or food processor bowl. Cover, blend with several on/off turns till a paste forms. With machine running slowly, gradually add the oil and blend until it's the consistency of soft butter. Scoop the pesto out of the bowl and place in a storage container. Refrigerate up to 1 month, or freeze until needed. Thaw pesto, if frozen, before using. Makes 2 cups. It can be served with linguine or spaghetti. I like it with penne pasta."