Let's make some pesto!

Pesto, when done right, is one of my favorite little sauces. Here's how it's done.

You will need:

• 2 cups of basil
• 1/3 cup of pine nuts
• 1/3 cup of parmesan cheese
• 3 cloves of roasted garlic
• 1/3 cup of olive oil
• 1 teaspoon of fresh organic lemon juice
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper.

1. Blend the basil, cheese, garlic, and pine nuts in a food processor. A blender works too but the food processor is what I prefer. Pour in the oil slowly while mixing. Just a little bit at a time. Scrape the pesto down the sides, then add the salt, pepper, and lemon juice.
2. Pesto should be stored in a glass jar, not a plastic container. It stays fresher longer. When frozen, the pesto will last for 2-3 months. Of course, for your pasta if that's what you choose to eat, just follow the instructions on the box.

1. You can add arugula and spinach for extra nutrients.
2. If you're allergic to pine nuts, you can replace with just about any kind of nuts as well as seeds. Sunflower seeds, hemp seeds, and pumpkin seeds are my favorite.