High in antioxidants and anti-inflammatory properties, this is a brilliant addition to crackers, veggie sticks or to jazz up a pasta dish.
Ingredients
1/4 cup almonds
1/4 cup (pine nuts)
8 cloves chopped garlic
5 cups fresh basil leaves, packed
1 teaspoon sea salt salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup grated Parmesan cheese
Instruction
Place the almonds, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade.
Process for 15 seconds.
Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.
Add the Parmesan and puree for 30 seconds.
Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. If pesto is exposed to the air it will tune a dark colour so top it with a little extra olive oil to avoid this.
