Walnut, Basil Pesto
- 2 c loosely packed fresh basil, washed, de-stemmed
- ½ c walnuts
- 2 cloves garlic
- ¼ c olive oil (or avocado or walnut oil)
- ½ tsp. sea salt
- Combine herbs + nuts + garlic + salt into a food processor and blend until coarse.
- With food processor on, slowly drizzle oil into the mixture until smooth. (You can continue to thin with more oil or water if desired).
- Store in an airtight container in fridge 5-7 days.
- Tip: To avoid oxidization of the top layer of pesto (when it turns brown and yucky) simply pour a bit of extra oil or water over top while storing.
Recipe by Kimdeon.com at http://kimdeon.com/recipes/radicchio-spinach-pear-salad-pesto/
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