Basil/Parsley Pesto

You can see I did not blanch the basil on the left...the right is parley 

and didn't sit out as long, a smaller batch.

Basil or Parsley Pesto
2 Cups fresh Basil or parsley leaves, packed then blanched so they don't turn brown.
1/4 Cup grated Parmesan cheese
1/2 Cup olive oil
3 Tbls pine nuts (can substitute walnuts)
3 Garlic cloves, finely minced. (I do this in the food processor before I mix up the pesto) you can get the minced in a jar, way easier!

Place parsley leaves in small batches in food processor and whip until well chopped. Add about 1/3 the nuts and garlic and blend again. Add 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to crape down the sides.
Process until it forms a thick smooth paste. Repeat until all ingredients are used up.

I freeze in small Dixie cups. They pop out easily and I use 2 of them for this recipe.

Large batch for freezing:
20 C parsley (or basil) 10 Cups blanched ~ this prevents it from turning brown. Green pesto is much more appealing!
21/2 Cups cheese
5 Cups oil
3 Cups plus 2 Tbls pine nuts
30 garlic cloves

When I put them in the cups I mix the parsley pesto with half basil 

as most of my recipes call for both.