Ingredients:
approximately 2 cups loosely packed basil leaves
1/3 cup walnuts (can also use pistachios or pine nuts)
2 garlic cloves, or to taste
2/3 cup extra virgin organic Olive oil
1/3 cup grated Parmesan cheese
1/2 teaspoon himalayan salt
1/2 teaspoon black pepper
optional squeeze of fresh lemon for a “zesty” pesto
Directions
Add the ingredients to a high speed blender and pulse until desired consistency OR use a food processor.
For storage be sure to keep a thin layer of olive oil on top that the basil doesn’t oxidize
Store in an airtight container in the fridge for up to a week
