Basil Pesto

July 16, 2012 (Updated: December 30, 2013)
Leigh Erin Connealy, M.D.

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.

Serves 4


  • 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.

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