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Ingredients: 3 cups fresh green basil leaves (packed) 2 medium cloves of garlic (pressed) 1 teaspoon unrefined traditional sea salt 4 Tablespoons pine nuts, pumpkin seeds, or hemp seed nut (shelled hemp seeds) 1/4 cup extra-virgin olive oil 1/4 cup pumpkin seed oil 1/2 cup grated Parmagian cheese (hard grating cheese from Parma, Italy) |
Place in food processor: basil leaves, garlic, grey sea salt, pine nuts ( or hemp seed nut or pumpkin seeds ). Pulse until mixture is smooth Add: olive oil and pumpkin seed oil and Parmagian cheese Process until thoroughly mixed. Yield: approx. 2 cups Storage: refrigerate for a few days or freeze for up to six months in small glass jars *To keep the pesto from oxidizing (so that the top layer will not turn black), put 1/4 inch of olive oil to cover top. Serving suggestion: A traditional accompaniment to pasta or spread liberally on slices of baguette. |