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.