Servings: 2 cups of pesto

Equipement needed: subheading: Equipement needed:
medium saute pan medium saute pan
food processor food processor
 
1/2 cup raw pine nuts ½ cup raw pine nuts
4-5 cloves of garlic 4 to 5 cloves of garlic
3 cups lightly packed organic fresh basil 3 cups lightly packed organic fresh basil
1-2 cups of baby spinach 1 to 2 cups of baby spinach
1/4 cup organic extra virgin olive oil ¼ cup organic extra virgin olive oil
1/4 tsp pink salt ¼ tsp pink salt
1/2 raw parmesan cheese ½ raw parmesan cheese

Wash and dry Basil, set aside
Toast pine nuts in a saute pan on medium heat until lightly browned
Set aside in a bowl
Reduce heat to low/med and add a few tablespoons of olive oil. Add peeled raw garlic (cloves sliced in half) to the pan and cook only until lightly cooked and aromatic. Be careful not to burn the garlic.
Once cooled, add pine nuts and garlic to a food processor. Pulse until blended together.
Add basil to the food processor, while pulsing the basil pour the olive oil in slowly until all ingredients blend together. Add cheese and salt and blend again until well combined.
Taste test and add more salt if needed.
Add to your favorite chicken, veggies, pasta, pizza, or risotto. Keeps very well in the freezer for months and a few weeks in the refrigerator.