A light, lemony and more refreshing version of a traditional pesto sauce is delicious tossed with hot pasta for a quick meal or side dish with roasted or grilled meats and fish.
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2 garlic cloves
3 Tbs. toasted pine nuts (to toast the pine nuts, place them on a baking sheet and bake in a 350°F oven until golden, 8 to 10 minutes.)
1 1/2 cups loosely packed fresh basil leaves
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup grated Parmigiano-Reggiano cheese
1 tsp. lemon zest
1 Tbs. fresh lemon juice
1 to 1 1/2 cups extra-virgin olive oil
Salt and freshly ground pepper, to taste

In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper.

Makes 1 1/4 to 1 3/4 cups.