Ingredients

• 1 large bunch of basil*

• 2 tbsp parsley

• 1 tsp garlic, finely chopped

• 3/4 tsp grated parmesan cheese

• 1 tbsp pine nuts**

• 4 tbsp olive oil

• 1/4 tsp salt

• 1/4 tsp pepper

• 1 tsp granulated sugar

• 2 1/2 tsp lime juice

• 1 - 2 tbsp water (optional - this is only to help smoothly blend everything incase of any rogue greens stuck to blender walls)

Notes:

*You can also use kale, arugula, radish greens, or a mix of everything along with, or in place of the basil.

**Walnuts are a great substitute for pine nuts. Use same quantity as specified for pine nuts.

Method

• Add all ingredients to a blender, and process down to a thick, chunky, spreadable paste. Add more olive oil if desired.

• If you want a thinner pesto, add more water to the mix and blend well till you reach the desired consistency; this will result in a smoother, creamier pesto. If you end up adding too much water and want to thicken the pesto slightly, add equal parts parmesan cheese and pine nuts, and blend well.

Please the seul: Use as a pasta sauce, as a dip with crackers, or as a marinade for grilled chicken.