From Jessica Branom-Zwick
- 6 cups fresh basil
- 2 cups fresh flat parsley (Italian)
- up to 2 cups olive oil
- 3 cloves garlic
Cook together, serve over chicken (or wherever you’d like pesto)
I don’t eat pesto, because no matter how many times I read the ingredients, and no matter how often the cook insists it doesn’t include walnuts … it always does (in addition to those pesky not-quite-nut pine nuts). So I refuse to eat pesto. Jessie kindly refers to hers as “basil sauce” and cooked it from scratch in my own house so it was entirely safe and 100% nut free. I will never trust pesto.