For the basil-parsley pesto, grate Parmesan cheese. Wash and coarsely chop the parsley. Pluck basil, wash and drain.
Peel and coarsely chop garlic. Finely puree herbs, garlic, olive oil, pine nuts, parmesan, lemon juice, salt and pepper with a blender and then season again.
Preparation Tip:
The basil parsley pesto keeps well sealed in the refrigerator for a few days.
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