Basil Pesto

Easy to make for fresh and freeze for winter

Ingredients

24
fresh basil leaves (darkest green you can find)
24
pine nuts (usually found in jars in the canned vegetable aisle)
2 tablespoons
olive oil (the best you have)
1 tablespoon
salt
1 clove
garlic (peeled)
2 tablespoons
water
Yields:
Servings

Instructions

Remove stems from basil sprigs.  Place basil leaves and remaining ingredients, except the water, into a blender, juicer or food processor. Blend until all ingredients are chopped. Adding the water slowly will help the blades mix the ingredients, rather than staying stuck to the sidesUse immediately or press flat in zip-top bag to freeze. This way, you can break off chunks during the winter and enjoy fresh taste all year-round!