Recipe Courtesy of Williams-Sonoma, adapted from a recipe by Sandra Cook, Chef and Food Stylist.
A light and lemony variation on the traditional pesto, this version combines fresh parsley and basil. Toss with your favorite pasta, or spoon over grilled fish or chicken breasts.
To toast the pine nuts, place them on a baking sheet and bake in a 350 degree F. oven until golden, 8 to 10 minutes.