Favorite pesto. If I have it on hand, I tend to use it in all kinds of things, from omlettes to marinades. Don't know how long it will keep in frig, it's never lasted long enough to find out. Works perfectly in Basil Vinaigrette, a great dressing for green beans &/or tomatoes. I'm guessing the yield.
- Puree basil, parsley, pine nuts, garlic and salt in food processor until combined; with machine running, add olive oil in steady stream and process until it emulsifies.
- Remove into a bowl and fold in cheeses.
- Can be frozen.