Basil Rosemary Pesto Recipe

Dairy-free Basil Rosemary Pesto

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Makes about 2, 1 cup servings

Ingredients:

3 cups packed, washed fresh basil leaves, stems removed

2 T. washed rosemary leaves, stems removed

3 large garlic cloves, peeled & ends trimmed

1 cup toasted pine nuts, cooled to room temperature (warm nuts may turn basil — and your pesto — black, so let’m cool!)

1/2-3/4 cup olive oil

1/2 teaspoon sea salt

few grinds fresh pepper

Directions:

Add garlic, rosemary, basil, 1/4 teaspoon salt, and cooled pine nuts to food processor. Pulse until everything is finely chopped. More chopping = a finer, creamier pesto

With processor running, add oil in a steady stream, stopping processor & scraping down sides as needed. Add only enough oil to create your preferred consistency — less oil for a thicker paste, more oil for a runnier sauce. Taste occasionally before adding more oil, which can dilute the herbal-garlicky flavor.

Add a few grinds of fresh, black pepper. Stir. Adjust salt to taste.

To store in refrigerator & use within a few days: Empty finished pesto into a glass jar, leaving about 2″ of headroom at top. Gently pour about 1/2″ of additional olive oil on top, which will help keep the color bright green.

To store in freezer: Empty finished pesto into 8 ounce canning jars — a perfect serving size –leaving about an inch of headroom. Attach lids & bands. Place in freezer to use up before your next basil crop is ready the following summer.