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This year I have so many herbs in the garden – name it and it’s there.
it’s yummy!
4 cloves garlic
1/3 cup Brazil nuts
1/3 cup sunflower seeds
2 cups packed organic fresh Basil
2/3- cup flaxseed oil
4 tablespoon lemon juice
Sea Salt to taste
Process the basil and flaxseed oil in a blender until the Basil is chopped.
Add the garlic, nuts and seeds and lemon juice and mix until the mixture is finely blended into a paste. Add a pinch to sea salt to taste and blend again.
Store in dark glass jars if possible. It freezes well, so purchase cilantro in season and fill enough jars to last through the year.
This pesto is so delicious on gluten free pasta, sweet potato or raw zucchini pasta.
Enjoy!
Dressings & Sauces, Recipes