Make a big batch of this pesto when basil is season, and freeze it to enjoy it in the cold months! Vegan / Gluten-Free
Angela @ Vegangela.com
2 cups fresh basil leaves
1 clove garlic, minced
⅓ cup extra virgin olive oil
salt and pepper, to taste
½ cup pine nuts, lightly toasted
2 tsp lemon juice
Blend all ingredients using a food processor or immersion blender.
Serve immediately, or distribute in an ice cube tray, seal in a freezer-safe bag, and freeze for up to 3 months.