• 2 packed cups fresh basil leaves
• 1/2 cup good quality extra-virgin olive oil
• 1/3 cup pine nuts [cashews and walnuts also make a great pesto]
• 3 garlic cloves, minced
• sea salt and freshly ground pepper to taste

1. Place the basil, garlic, and nuts in a food processor and pulse until everything is chopped.
2. Add the olive oil and pulse again until smooth.
3. Season to taste with salt and pepper.
4. Enjoy immediately or make a bigger batch and freeze the leftovers.

NOTE: Ice cube trays make a good vessel to freeze finished pesto. Simply pour the pesto in the small cubes and freeze. When making a recipe with pesto, thaw a few cubes  and you’ve got your pesto.

recipe and photo – paleoleap.com