Makes About 1 1/2 cups
2 cups fresh basil leaves, packed, dry (wet pesto will quickly spoil in the fridge)
1 cup raw walnuts (or pine nuts)
3/4 cup extra-virgin olive oil (organic and expeller pressed/cold pressed works best)
1 garlic clove, peeled, pressed, and crushed (pressing releases the vital garlic oils)
1 1/2 tsp sea salt or Himalayan salt
1/4 to 1/2 tsp freshly ground black pepper
1. Wash the basil well. To make sure it is really dry, pat dry then let rest on a paper towel for about an hour. Remove stems.
2. Add to the blender in this order: basil, nuts, oil, garlic, salt and pepper. Blend on medium until creamy pesto is achieved (about 20 to 30 seconds). If you like your pesto a little more grainy, then blend until preferred consistency is achieved.
3. Pour pesto into a bowl. In a sealed container, it will keep for 1 1/2 weeks in the fridge.