4 cups fresh Basil Leaves, washed and patted dry
½ cup Cold Pressed Olive Oil
3-4 cloves of Garlic
⅓ cup Almond or Cashew Butter
¼ teaspoon Sea Salt
¼ teaspoon Black Pepper, freshly ground (optional)
½ cup Romano or Parmesan-Reggiano Cheese, freshly grated (optional)
1 Place the basil leaves and nut butter into the bowl of a food processor and pulse a several times.
2. Add the garlic and cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
3 While the food processor is running, slowly add the olive oil in a steady small stream
Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating
4. Occasionally stop to scrape down the sides of the food processor.
Option: If you want to freeze the pesto you make, omit the cheese (it doesn’t freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.