Walnut, Basil Pesto
Use organic ingredients whenever possible

Serves: 1 cup
  • 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
  1. Combine herbs + nuts + garlic + salt into a food processor and blend until coarse.
  2. With food processor on, slowly drizzle oil into the mixture until smooth. (You can continue to thin with more oil or water if desired).
  3. Store in an airtight container in fridge 5-7 days.
  4. 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 https://kimdeon.com/recipes/radicchio-spinach-pear-salad-pesto/