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Ingredients:

Yields about 1-1/2 cups

4 cups packed fresh basil leaves
1 bunch flat leaf parsley
2 Tbs. garlic, minced
1/4-cup pine nuts, toasted
1/4-tsp. Gray salt
freshly-ground black pepper
1 cup extra-virgin olive oil
1/8-tsp. Vitamin C powder (optional)
1/2-cup freshly-grated Parmesan cheese

Directions:

1. Prepare an ice bath.
   
2. Bring a large pot of salted water to a boil.
   
3. Immerse the basil and parsley in a sieve into the boiling water for 15 seconds to blanch. Immediately plunge the basil and parsley into the ice bath for about 10 seconds to shock the herbs and stop them from cooking (this will help the pesto to retain the beautiful green color).
   
4. Drain and squeeze the water out of the basil and parsley until it is dry.
   
5. Roughly chop the basil and parsley and place in a blender.
   
6. Add the garlic, pine nuts, salt, pepper, oil and Vitamin C powder, then blend for about 30 seconds.
   
7. Add the parmesan and pulse to just mix.

Chef's note: Stretch the basil by adding the parsley. This pesto does best in a blender, not a food processor.