Pesto

3 cups fresh basil leaves

3/4 cup fresh parsley

2 cloves garlic

1/2 cup walnuts

3/4 cup parmesan

1/2 cup olive oil

1/4 cup melted butter

Put everything in a blender or a food processor and blend until smooth.

I like to make a few batches in the summer, when I can get fresh, locally grown basil and parsley from the farmers market. I freeze most of it for the winter – scoop it into a muffin tin, stick the tin in the freezer, then put all the little lumps of pesto into a ziplock bag once they’re frozen.

Recipe from the Moosewood Cookbook.