This recipe may be reproduced with the following credit:
Recipe from SIMPLY SAUTÉ
 by SILVIA BIANCO (Marlowe & Company; December 2003; $16.95/trade paperback)

Pesto Sauce

Makes about 1 cup

1 cup basil leaves, loosely packed
1 cup Italian (flat-leaf) parsley leaves, loosely packed
1/2 cup extra virgin olive oil *
1/4 cup pine nuts (optional)
2 medium cloves garlic
1/3 cup freshly grated Parmesan or Romano cheese (optional)
Salt to taste

Put the basil, parsley, oil, pine nuts, and garlic in the work bowl of a food processor and process until smooth. Pour the sauce into a bowl, stir in the cheese, and add salt. Use as directed in the previous recipe.

* For a low fat version substitute the oil with chicken or vegetable broth