Food processor or blender. A mini-prep food processor or small blender works great for the volume.
1/2 -3/4 cup organic raw pine nuts
1/4 cup fresh de-stemmed organic fresh basil
2 Tbsp organic unfiltered cold-pressed extra virgin olive oil
1-2 Tbsp organic lemon juice
1-2 cloves of organic garlic
1 tsp Celtic sea salt or Himalayan salt.
1/4 cup filtered water, reserved.
Add all the ingredients to the food-processor or blender. Pulse the mixture in food-processor or blender, adding 1 Tbsp of water at a time to help facilitate blending and in order to reach the desired consistency for the sauce.
Serve & Enjoy
The pesto should keep for about 2-3 days sealed in the fridge. As mentioned earlier, the pesto makes a nice dressing for spiralized vegetables noodles.