3 cups fresh green basil leaves (packed)
2 medium cloves of garlic (pressed)
1 teaspoon unrefined sea salt
4 Tablespoons pine nuts, pumpkin seeds, or hemp seed nut (shelled hemp seeds)
1/4 cup extra-virgin olive oil
1/4 cup pumpkin seed oil or hemp seed oil
1/2 cup grated Parmagian cheese (hard grating cheese from Parma, Italy)
Place in food processor: basil leaves, garlic, grey sea salt, pine nuts ( or hemp seed nut or pumpkin seeds ).
Pulse until mixture is smooth
Add: olive oil and pumpkin seed oil and Parmagian cheese
Process until thoroughly mixed.
Yield: approx. 2 cups
Storage: refrigerate for a few days or freeze for up to six months in small glass jars
*To keep the pesto from oxidizing (so that the top layer will not turn black), put 1/4 inch of olive oil to cover top.
Serving suggestion: A traditional accompaniment to pasta or spread liberally on slices of baguette.