Stephanie’s Pesto


3 cups basil leaves

1/2 cup almonds soaked for 2 hours and peeled (use only the almond)

1/3  cup olive oil

3 cloves garlic

2 tsp sea salt

Blend all the ingredients in a commercial blender or food processor.  Store in a glass jar in fridge for 1 month (make sure to always top up with olive oil to avoid pesto from going bad) or freeze for up to 3 months.