Seriously Simple: Crispy, baked Japanese eggplant is a simple, versatile dish
Diane Rossen Worthington, Tribune Content Agency
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1/2 cup parsley leaves
2 tablespoons pine nuts
1/2 cup olive oil
Black pepper, to taste
3/4 cup freshly grated Parmesan cheese
1. Add the garlic cloves to a food processor while the motor is running. Process until minced. Add basil and parsley and process until finely chopped. Add the pine nuts and finely chop.
2. With the blades turning, slowly pour in the olive oil in a fine stream. Add pepper and process until well-blended. Taste for seasoning. Add cheese just before serving.
3. Refrigerate in a tightly covered container until ready to use.
Sun-Dried Tomato Pesto
Makes About 1/2 cup
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