2 cups lightly packed basil leaves (about 2 ounces)
1/2 cup Italian parsley leaves
2 garlic cloves
1/4 cup whole almonds
1/4 cup grated Parmesan or Romano cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup olive oil
Combine the first seven ingredients in blender in order listed. Remove filler cap from blender lid. While blending on LOW, slowly add oil until incorporated.
Serve tossed with hot pasta, spread onto sandwiches, spooned onto grilled seafood or chicken, or stirred into a pasta or potato salad.