Fresh Basil leaves -1 cup
Fresh parsley -1 cup
Salt - 1/4 tsp
Fresh corainder leaves-1 cup
Olive oil - 1/2 cup
Garlic cloves -2 to 3
Method:
1) Combine all ingredients in a food processor; cover and puree until smooth.
2) Toss with hot cooked pasta or vegetables, spread on French bread or use in any recipe calling for pesto.
3)Can be refrigerated for several weeks or frozen in a tightly covered container. Yield: 3/4 cup.
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