YIELD: 1 cup | PREP TIME: 5 minutes
• 2 cups packed fresh basil leaves
• ¼ cup raw walnuts or pine nuts
• 1 or 2 cloves garlic, crushed
• 1 teaspoon salt
• ½ cup extra-virgin olive oil
1. Place the basil leaves, walnuts, garlic, and salt in the bowl of a food processor. Pulse 8 to 10 times, until it starts to form a paste. Slowly drizzle in the olive oil while the motor runs until everything is well incorporated.
2. Store the pesto in an airtight container in the refrigerator for up to 5 days.
AIP / Nut-Free Modification: Use artichoke hearts instead of walnuts or pine nuts.
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