1teaspoondiamond kosher salt (if using any other salt, use half the amount)
1/3- 1/2cupextra virgin olive oil
Instructions
Preheat oven to 375. Place pine nuts on baking sheet. Bake until golden brown, about 7-8 minutes. Set aside to slightly cool.
Place basil and garlic cloves in food processor. Process until finely chopped.
Add in pine nuts, lemon juice, and salt. Process until mixed well. Then either drizzle in olive oil or add in increments. Continue to taste and add in more olive oil until you achieve desired texture.
Store in airtight container for up to a week OR pour into an ice cube tray and freeze. Then put freezed pesto ice cubes in a freezer-safe bag or container and store up to a few months.