Just in case Andrea's blog goes dark:
1 cup packed, snipped basil
1/2 cup snipped parsley
1/2 cup grated parmesan cheese
1/4 cup pine nuts or walnuts (optional) - we didn't bother with these this time
2 cloves garlic, quartered
1/4 teaspoon salt
1/3 cup olive oil
Blend the first 6 ingredients in a food processor until they form a thick paste.
Slowly add the oil, with the machine still on, until it becomes the consistency of butter.
The pesto can be refrigerated for up to a week or frozen for longer.