garden fresh basil pesto
Author: Taste of Yummy
Serves: 1 cup
- 1½ cups of firmly packed fresh purple basil leaves
- ½ cup of toasted pine nuts
- ⅓ cup of avocado oil
- 3 cloves of garlic peeled
- ¼ teaspoon of pink salt
- Cracked black pepper to taste
- 1 Tablespoon of avocado oil to toast pine nuts
- In a skillet heat oil over medium-high heat. Once warm, add pine nuts to oil toast for 5 minutes until browning.
- In a food processor, firmly combine all ingredients.
- Process until smooth
- Add additional avocado oil to achieve desired consistency
To Store:
Refrigerate up to 3 days
Freeze up to 3 months (Stay tuned, post coming on how I preserve our basil pesto)
Recipe by Taste of Yummy at https://www.tasteofyummy.com/garden-fresh-basil-pesto/
3.5.3251