Parsley Pesto Joy of Cooking, 3d(?) ed. (Rombauer, Becker & Becker, 1997)
(It's under Shrimp with Parsley Pesto, p. 518)
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Combine in a small saucepan:
1/4 c. vegetable oil
1/4 cup olive oil
2 cloves garlic, unpeeled

Cook over low heat until the garlic is softened, about 8 minutes. Remove to a measuring cup (with a pouring lip) and refrigerate until cool. Peel the garlic cloves and place them in a blender.

Add: 1 cup packed fresh parsley leaves
1/4 cup pine nuts, toasted
2 tablespoons cold water
1/2 teaspoon salt.

Pulse until the parsley leaves are well chopped. You will have to stop the blender several times to stir the ingredients. With the machine running, very slowly pour the oil into the blender until the sauce begins to emulsify, then add the remaining oil more quickly. You can make the pesto one day in advance; cover and refrigerate. If using immediately, remove to a serving bowl and let stand at room temperature.

Any ideas why this can't be done in a food processor? I don't have a blender. And why the garlic has to cook in the oil? It's lower on pine nuts than the basil recipe, they're toasted, and there's no cheese in this one. Any suggestion on this, before I make it?