2 cups packed fresh basil (or substitute some spinach), rough chopped
1/2 cup (4 ounces) walnuts or pine nuts, rough chopped
2-3 cloves garlic, peeled
Olive oil
In a food processor, pulse nuts, basil/spinach, and garlic until well blended.
While processing, drizzle a thin stream of olive oil into the processor. Continue adding olive oil until desired thickness is achieved, usually between 1/8 and 1/4 cup.
Store in a covered jar or bowl, lasts a few days. Use as a spread for bread, or mix with heavy cream for pesto sauce.
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