Simple Basil Pesto

The Summer has come to an end, and now is the time to use up all that beautiful basil while it is still good. I make huge batches of this and freeze them in small mason jars, so this fresh sauce is available all winter.

Ingredients:

2 cups of basil

1/2 cup of pine nuts (2 oz)

Juice of 1 lemon

1 clove of garlic 

5 tablespoons of oil

Salt & pepper to taste

Method:

1. In a food processor or high-speed blender, add all ingredients
2. Blend until smooth, adding more salt and pepper to taste. 
3. Either store it in the freezer or serve over pasta or veggies.

*TIP: Save some of your pasta water. When you mix your drained pasta and pesto, slowly add pasta water to make your sauce even more creamy. Serve with roasted veggies and a sprinkle of vegan parmesan cheese.