Pesto Recipe—Southern Style

2 ½ cups Extra Virgin Olive Oil
1 2/3 cups Fresh Basil
2/3 cups Parsley
4 Tbl Pecans (Southern part)
2 tea Salt
1 tea White Pepper
1 large clove Garlic
1 cup (grated) Parmigiano Reggiano Cheese

Pulse olive oil and basil
Add parsley and pulse again
Add pecans, salt, and pepper and blend
Add cheese and blend
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Cook your favorite pasta
Drain pasta except for about ¼ cup of liquid
Mix pesto sauce with the pasta and liquid.

Pesto Sauce can be kept in the refrigerator for 1 week or can be frozen for 3 months.

Variations: Substitute with virgin olive oil for a lighter taste, spinach, or pine nuts in various proportions to suit your taste. For example, 2 Tablespoon Pine Nuts and 2 Tablespoon Pecans keeping the total volume of nuts constant.