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For this recipe, you’ll need:
2 cups fresh basil leaves, packed (~ 4 ounces)
1/2 tsp sea salt
1/2 TBSP fresh lemon juice
2 tsp raw honey
3 medium cloves garlic, minced
1/2 cup extra virgin olive oil
(12 oz. uncooked pasta, optional)
Toss everything into a food processor (except for the pasta!) and process until combined, stopping to scrape the sides a few times as needed.
Makes 3/4-1 cup of sauce. Freezes well for later use, so I make TONS of this when it’s basil season 🙂
If using for a pasta dish, cook 12 oz. pasta according to package directions. (We like the organic brown rice pasta varieties from Trader Joe’s.) Drain. Toss with pesto and serve!