Rick'S Previously Unpublished Pesto

• 1 cup fresh basil
• 3/4 cup dry basil
• 1 1/2 cup fresh parsley
• 1 3/4 cup freshly grated parmesan (or 2 1/3 cup shredded parmesan)
• 1 1/4 cup shredded mozzarella
• 2 tbsp pressed garlic
• 1 tsp salt
• 1 3/4 cup extra virgin olive oil
• 1 cup pine nuts, coarsely ground
• Pinch of nutmeg
• Pinch of cinnamon

1. Pull just the leaves off the stems of the fresh basil and discard stems.
2. Do the same with the parsley.
3. Measure and place basil, fresh and dry, and parsley in food processor. Whir until finely chopped.
4. Add parmesan and mozzarella, and then whir again. Add pine nuts and whir some more. Add garlic and salt. While food processor is spinning, slowly add olive oil.
5. Spoon over pasta or garlic toast.

fresh basil, basil, fresh parsley, freshly grated parmesan, mozzarella, garlic, salt, extra virgin olive oil, pine nuts, nutmeg, cinnamon

Taken from www.epicurious.com/recipes/member/views/ricks-previously-unpublished-pesto-52358251 (may not work)