About 2 c. of basil
handful of parsley (just to make it extra green)
About 3/4 c. shredded Romano cheese (or Parmesan)
About 2/3 c. of olive oil
handful of pine nuts
3 or 4 cloves of garlic, minced
salt and pepper to taste
Also will need for dish:
1 lb. farfalle
Add basil, parsley and pine nuts to a blender or food processor and pulse a few times. Then start adding oil in a drizzle while blending, using about 1/2 of the oil (just until it's mixing well). Then add cheese and garlic and blend with more oil. Salt and pepper to taste. Serve fresh over cooked farfalle (a little pesto goes a long way) with grilled chicken. I'll toss in a handful of arugula, some chopped tomatoes and feta with the pasta.
I also have recipes here on my Holiday Blog for Sugar Snap Peas with Pancetta, Mint Salad, Mint Chocolate Chip Secret Ingredient Milkshakes, Herbed Garlic Bread and Lemon Pot of Gold.