Basil Pesto
Easy to make — enjoy some now, and freeze some for winter
- 24 fresh basil leaves darkest green you can find
- 24 pine nuts usually found in jars in the canned vegetable aisle
- 2 tablespoons olive oil the best you have
- 1 tablespoon salt
- 1 clove garlic peeled
- 2 tablespoons water
Remove stems from basil sprigs. Place basil leaves and remaining ingredients, except the water, into a blender, juicer or food processor. Blend until all ingredients are chopped. Adding the water slowly will help the blades mix the ingredients, rather than staying stuck to the sides. Use immediately or press flat in zip-top bag to freeze. This way, you can break off chunks during the winter and enjoy fresh taste all year-round! (Recipe♦170)
