Refreshing Summer Pesto
- 12 cups washed fresh basil, loosely packed
- 1/2 cup pine nuts
- 3 cloves fresh garlic
- 1 tsp lemon juice
- 1/4- 1/2 cup extra virgin olive oil
- Sea salt to taste
Combine basil, pine nuts, and garlic in food processor or blender. Blend until mixture becomes course.
Add lemon juice and olive oil slowly, pulsing the mixture and adding oil until it reaches desired consistency.
Season with sea salt to taste. Refrigerate for 2 hours to allow flavors to meld. The pesto can be tossed with pasta, added to rice, or can be rubbed over fish or chicken.