Ingredients

• 2 packed cups basil leaves
• 1/2 cup olive oil (may need 1 to 2 tablespoons more to reach consistency you desire)
• 1/2 cup roasted (unsalted pine nuts (or pecans, almonds or walnuts!))
• Small handful microgreens if available
• 3 cloves of garlic
• 1/2 teaspoon salt

Directions

• 1. In a food processor, combine the basil, pine nuts, garlic, and salt. Pulse until all the ingredients are finely chopped. Add in the olive oil, and blend until combined. If needed, add in more olive oil until desired consistency.
• 2. To prevent the top of the pesto sauce from turning brown as it sits in the fridge (oxidizing), pour on enough olive oil to cover the whole top. This will prevent oxygen reaching the pesto sauce, and will keep it green. Not necessary, for looks only.
• 3. Will keep in a wide mouth pint mason jar in the refrigerator for 2 weeks, or in the freezer for up to 1 year. I store my dairy free pesto in wide mouth pint mason jars since they're freezer friendly!

Nutrition

Photos