A delicious, healthy sauce for pasta, pesto also goes well with fish and chicken. Remember to let the garlic sit for five minutes after peeling to allow the immune-supportive compounds, like allicin and related enzymes, to form.
- 3/4 cup extra virgin olive oil
- 9 cloves of garlic, peeled
- 1 1/2 cups packed basil leaves, washed and patted dry
- 1 teaspoon sea salt
- 6 ounces pine nuts
Add all the ingredients to a food processor and blend thoroughly. Refrigerate or freeze leftover pesto. Since this recipe is dairy-free, it freezes well.