Basil and Parsley Pesto

I like to make a batch of pesto over the weekend and incorporate it into my lunches and dinners throughout the week.  I make mine with parsley for a little added texture and flavor.

Ingredients:

-  3 cups packed basil

-  1 cup packed parsley

-  1 cup freshly grated parmesan

-  ¼ cup pine nuts

- 3 garlic cloves

-  ¾ cup olive oil

- 1 teaspoon kosher salt

Instructions:

Combine basil, parsley, parmesan, pine nuts, garlic and salt in a food processor.  Mix for 1-2 minutes.   While still mixing, add olive oil in a steady stream.  Mix until incorporated.  Use immediately or refrigerate for up to one week.