vegan pesto

By Jody

Ingredients

• 2 garlic cloves, peeled
• 1/3 c pine nuts
• 1/2 tsp salt
• 2 c fresh basil
• 1/4 c evoo

Preparation

Step 1

finely grind garlic, pine nuts and salt together in food processor. add basil and process until minced. with machine running, slowly add the olive oil in a steady stream through the feed tube until the pesto is blended into a paste
tranfer to bowl, cover tightly and refrigerate until ready to use. pesto will keep in refrigerator for several weeks. spread thin layer of olive oil on top to prevent discoloring.