The key for bright green Perfect Basil Pesto is to blanch the fresh basil and parsley. Add pine nuts, parmesan cheese, garlic, and extra virgin olive oil for a flavorful pesto.
Bring a large pot of boiling water to a boil.
Prepare a large bowl of ice water. Set aside.
Wash and dry the basil and parsley. Use only the leaves. Discard stems. Place in a wire strainer.
Plunge the strainer with the basil and parsley into the boiling water and blanch for 15 seconds. Remove the strainer from the boiling water and plunge into the ice water bath to stop the cooking. Drain immediately, squeeze the water from the herbs and add to the bowl of a food processor. Add the pine nuts, garlic, salt, and black pepper. Pour in olive oil. Process until desired consistency. Add the Parmesan cheese and pulse a few times to blend.
Transfer pesto to a bowl or jar. Pesto will keep covered in a refrigerator for 1-2 weeks.