Basil And Parsley Pesto

• 2 cups loosely packed basil leaves
• 1 cup loosely packed Italian parsley
• 1/4 cup slivered almonds, toasted
• 2 garlic cloves
• 4 teaspoons grated lemon zest
• 1/3 cup lemon juice
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/2 cup olive oil
• 1/2 cup grated Parmesan cheese

1. Place basil, parsley, almonds and garlic in a small food processor; pulse until chopped. Add lemon zest, juice, honey and salt; process until blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended.
2. Store in an airtight container in the refrigerator for up to 1 week.
3. Transfer pesto to ice cube trays; cover and freeze pesto until firm. Remove from trays and transfer to a resealable plastic freezer bag; return to freezer. To use, thaw cubes in refrigerator 2 hours.

basil, italian parsley, slivered almonds, garlic, lemon zest, lemon juice, honey, salt, olive oil, parmesan cheese

Taken from www.tasteofhome.com/recipes/basil-and-parsley-pesto/ (may not work)