Pesto is one of the nicest, easiest and healthiest Italian sauce recipes you can make.

It is also very quick to make and perfect for a mid week pasta dinner.

Traditional this sauce recipe is made with fresh basil leaves, ground with extra virgin olive oil, garlic and cheese.

This recipe adds a few sprigs of fresh parsley, another favorite Italian herb.

Prep time: 10 minutes Cook time: 0 minutes

Ingredients:
6 ounces (175 g) Parmesan cheese, cut into chunks
2 cups (500 mL ) tightly packed fresh basil leaves
3/4 cup (175 mL) extra virgin olive oil, divided
8 sprigs Italian parsley
4 cloves garlic
Pinch salt
Pinch freshly ground black pepper

Directions:
1. In a food processor fitted with a metal blade, with motor running, add Parmesan through feed tube and process until grated. Transfer to a bowl. Set aside.

2. In same work bowl fitted with a metal blade, process basil leaves, 1/2 cup (125 mL) of the oil, parsley and garlic until finely chopped, about 30 seconds. Season with salt and pepper.

3. Add remaining oil and the Parmesan and pulse until well blended, 2 to 3 seconds.

Makes 1 1/2 cups

If not using immediately, scrape sauce into a jar or plastic container. Top with 1/4 cup (50 mL) olive oil and refrigerate for up to 1 week or freeze for up to 1 year.

Place in the refrigerator for 1 day to defrost.

• For a nutty taste, add 1/2 cup (125 mL) toasted pine nuts when you pulse the pesto for the last time.