Ingredients:
2 cups (packed!) fresh basil
2 large cloves of garlic
1/3 cup pine nuts
1/2 cup olive oil
1/4 to 1/2 tsp of salt
1/4 tsp pepper
Directions:
- Blend all ingredients in a blender of food processor. The blender will make a creamy pesto vs. a chunkier pesto in the food processor.
- Store in the refrigerator in an air-tight container for 3-5 days or divide pesto into ice cube trays and freeze. Once frozen, remove pesto cubes and place in a freezer safe ziploc bag and store in the freezer for up to 3 months.
