Pesto

Makes 1 cup
 

Ingredients:

2 cups basil leaves, stems removed, tightly packed
1/4 cup extra virgin olive oil
2 cloves crushed garlic
1/2 teaspoon sea salt
1/4 cup raw pignola nuts (pine nuts)
 

Directions:

 
Place everything except pignola nuts in food processor with S-blade and process until the basil is chopped. Add pignola nuts and process until smooth. Do not overprocess. You should see flecks of pignola nuts throughout.
 
Refrigerate in a sealed container. Will keep for 5 days.
 
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