½ cup pine nuts
2 garlic clove
1 cup extra virgin olive oil
2 cups fresh basil
1 tsp. sea salt
- Put all ingredients in a food processor and blend until smooth.
- Heat pesto in a saucepan on a low temperature and place a few tbsp. over your prepared dish.
- Whatever pesto you do not use can be stored in the freezer for up to 2 months.
Tip: add pesto sauce to eggs, fish, chicken, vegetables and squashes. It goes great with a variety of whole foods.