Basil Pesto

In a food processor: process the basil, garlic and pine nuts until smooth. Slowly add the olive oil (through the top opening) while running it. At the very end, add the grated cheese, lemon, sea salt + pepper and pulse again. Time for a taste test and add more sea salt/lemon, if needed. Store in a sealed, glass container in your fridge! BEST TRICK: top it with a little layer of olive oil before closing it to keep it from drying up! before use, I shake the glass tup or jar and add a tiny splash of olive oil to spruce it up. Don’t warm up pesto- but do add to warm pasta. I also love it as a spread inside paninis, on top of sourdough, inside breakfast burritos with scrambled eggs and on top of homemade pizza instead of marinara. Enjoy!