Pesto Stuffing (for Chicken or Pork)
By Melissa's Corporate Chefs


1/2 cup Basil Leaves (fresh) stems removed 
1/4 cup Italian Parsley (fresh) stems removed 
1/4 cup Parmesan Cheese grated 
2 tablespoons Pine Nuts toasted 
1 teaspoon Minced Garlic 
3 tablespoons Olive Oil 
3 slices Dried Wheat Bread chopped into small pieces 
2 tablespoons Water 
3/4 teaspoon Organic Grinders (use Herb Sea Salt) 


Place basil, parsley, parmesan cheese, pine nuts and garlic in blender container or food processor bowl. 

Blend or process about 30 seconds or until finely chopped. 

With blender or food processor running, add 1 tablespoon olive oil. 

Transfer mixture to a small bowl; stir in bread pieces. Sprinkle water over bread mixture, tossing lightly to combine. 

Use as stuffing in poultry or roasts or bake for 25 -35 minutes at 350°F.