Seriously Simple: Grilled pesto scallops stand the test of time
All-Purpose Basil Pesto
Makes about 1 1/4 cups
2 medium garlic cloves
2 cups medium-packed fresh basil leaves (about 2 medium bunches)
1/2 cup parsley leaves
2 tablespoons pine nuts
1/2 cup extra-virgin olive oil
Freshly ground black pepper
3/4 cup freshly grated Parmesan cheese
1. While the motor is running, add garlic cloves to food processor and process until pureed. Add the basil and parsley, and process until finely chopped. Add the pine nuts and finely chop. With the blades turning, slowly pour in the olive oil in a fine stream. Add pepper.
2. Just before serving, add cheese and process until well blended. Taste for seasoning. Refrigerate the pesto in a tightly covered container for up to one week or until ready to use.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
