Chopping Board Pesto

• 1 cup Basil, Well Packed
• 1/4 cups Pine Nuts, Toasted
• 2 Tablespoons Olive Oil
• 1/4 teaspoons Celtic Sea Salt
• 1/4 teaspoons Black Pepper

1. Chop the basil into fine strips until its practically minced.
2. Place the basil in a bowl.
3. Chop the pine nuts fairly fine, though not to a powderleave a little crunch.
4. Place pine nuts in a bowl with basil, then toss in olive oil, salt and pepper.
5. Serve over crackers.

basil, nuts, olive oil, salt, black pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/chopping-board-pesto/ (may not work)