Basil Pesto by
1 1/2 cups basil leaves
1/4 cup extra virgin olive oil
1/4 cup pine nuts or cashews
1 garlic clove
A good pinch Himalayan or Celtic sea Salt
1/2 cups basil leaves
extra virgin olive oil
pine nuts or cashews
Throw the basil, nuts, garlic and salt into a small blender and blend until well combined. Slowly add the olive oil until smooth. You may need to add a little more oil.
If not using the pesto immediately, pour into an airtight jar and cover with olive oil. The pesto should keep for approximately 5 days. It can also be frozen for use at a later date.
A great idea is to fill an ice cube tray so you can simply pop small amounts out as you need them. Great to have on hand for when guests pop around out of the blue.