Pesto (learnrawfood.com )

2 cups basil leaves, stemmed and firmly packed

1/4 cup extra-virgin olive oil

1 teaspoon crushed garlic

1/4 teaspoon plus 1/8 teaspoon salt

1/4 cup pine nuts, walnuts, or pecans

Put the basil, oil, garlic, and salt in a food processor fitted with the S blade and process until the basil is chopped. Add the pine nuts and process until smooth, stopping occasionally to scrape down the work bowl with a rubber spatula. Do not over process; flecks of pine nuts should be visible throughout. Stored in a sealed container in the refrigerator, Pesto will keep for 5 days.