Basil Leaf Pesto

Using fresh, organic basil, this homemade pesto is an immunity booster just when we all can use one. Making a small batch of pesto with a pestle and mortar results in a fresher batch. This ancient method of food preparation creates less oxidation on the leaves than a food processor resulting in a pesto that’s lighter and greener and in my opinion, healthier.

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inside home garden by igrowtek 

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Basil Leaf Pesto

  • Servings: 4-6
  • Difficulty: easy
  • Print

Using the old fashioned method of pestle and mortar, this organic basil pesto adds anti-oxidants and flavor to all of your recipes.

recipe by: Gourmetmarichef

Ingredients

  • 25-30 basil leaves
  • 1 toasted garlic clove
  • 1 tsp. toasted pine nuts
  • 3 tbsp. extra virgin olive oil
  • sea salt to taste

Directions

  1. Place the basil leaves in the pestle and mortar with the salt.
  2. Crush them a bit and add in the garlic and pine nuts with some of the oil.
  3. Add in more oil as you need it until the mixture is blended.
  4. Some leaves will still remain and that is fine.
  5. Use this pesto on all foods.

 

 

 

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