Pesto

Notes: 1) use a pestle and mortar and not a food processor. 2) toast the pinenuts to get a creaminess rather than a nuttier flavour. 3) once made, put in a jar and cover the pesto with olive oil, this will stop the pesto from oxidizing and turning a dark colour. 4) make lots and freeze it! Again put in a mason jar top with olive oil and freeze. Now all winter I have the taste of my summer garden! 5) do not use the stems of the basil, as it will turn your pesto very bitter tasting. 6) you can add sun dried tomatoes or use arugula instead of basil . Put some of your garlic, sea salt and basil leaves into the mortar and use the pestle to pound the mixture. Now add the pine nuts and continue pounding. Place this mixture into a separate bowl and add the Parmesan cheese and Lemmon juice. Add enough olive oil to get the consistency you desire. I normally add less, as I top my mason jars with the olive oil so that oil gets mixed in.