Homemade Pesto Recipe

Homemade Pesto

This bright, fresh homemade pesto makes a flavorful sandwich spread or dip. I recommend making extra to freeze for additional greens after peak season comes to an end.

Ingredients:

• 1/2 cup walnuts (cashews will do as well), toasted

• 1 T pine nuts, toasted

• 2 T lemon fresh juice

• 1/4 t salt

• 1 clove garlic,

• grated BP to taste

• 2 cups Italian basil (around100 g)

• 3/4 cup Organic Olive Oil (extra Virgin)

• 2 T New Earth parmesan (see a recipe on Eat To Live) or 2 T nutri yeast

Instructions:

Combine the oil garlic and basil first, add the rest of the ingredients and blend into a smooth consistency, Voila, real pesto is ready.

Notes:

Store any leftover pesto in an airtight container in the fridge for up to 2 days. For longer storage, freeze the pesto in ice cube trays. Then, transfer the pesto cubes to an airtight container or freezer bag and freeze for up to 2 months.

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