Pesto Sauce



  • 2 cups packed fresh basil leaves

  • 2 cloves garlic

  • 1/4 cup organic Italian pine nuts (no Chinese)

  • 1/3 cup extra-virgin olive oil

  • Himalayan salt and freshly ground black pepper, to taste

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  • Additional 1/3 cup extra virgin olive oil

  • 1/2 cup freshly grated parmesan chees


  • Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/3 cup olive oil and process until fully incorporated and smooth. Season with the salt and pepper.

  • Add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.