Serving suggestions:

  • Use over rice noodles instead of sauce as a side dish or main meal.
  • Mix into cooked rice as a side dish or main meal.
  • Use as filling in meat roll-ups—(e.g.) Black Forest Nitrate Free ham slices from Trader Joes
  • Spread onto gluten free crackers for a snack
  • Eat right of the spoon–docsawhill style!

TIPS:

  • Add more olive oil if desired to the basil or the almond blending steps.
  • Stop the blender /food processor and spoon over from the bottom to the top to mix the almonds in with the mixture.

*The fresher the garlic, the spicier (and more medicinal) the pesto will be. If less spicy is desired: use less garlic OR add more almonds OR let sit overnight in the refrigerator.
**Almonds will give it the “cheesy” flavor and ‘cut’ the spice of the garlic; use more if desired. The whole almonds will soften over time (in the refrigerator) if they did not all get chopped.

Ingredients

  • 1 head garlic*, peeled
  • Approximately 1 /2 cup Bariani Cold Pressed Raw Olive Oil
  • Approximately 1 /8 teaspoon Trace Mineral Salt
  • 4 ounces fresh basil leaves
  • 1 cup raw almonds
  • Approximately 1/16 - 1 /8 cup raw pine nuts

Instructions

  1. In a Vitamix, food processor or blender (if using a blender, make smaller batches) place:
    1. 1 head garlic*, peeled
    2. Approximately 1 /2 cup Bariani Cold Pressed Raw Olive Oil, (oil should cover and rise about
      3 /4 inch above layer of garlic cloves)
    3. Approximately 1 /8 teaspoon Trace Mineral Salt (add more or less to taste as desired)
  2. Blend oil, garlic and salt until liquid
  3. Wash and pat dry 4 ounces fresh basil leaves; de-stem leaves and place on top of garlic/oil mixture. Once all the leaves are added, blend on alternating low and high speed until all leaves are chopped.
  4. Add 1 cup raw almonds**(more or less, depending on how thick the pesto desired. Use almond slices or sprouted almonds if desired)
  5. Blend on alternating low and high speed until pesto is thick, most or all of the almonds are chopped small/blended.
  6. Garnish with a layer of raw pine nuts (approximately 1/16 - 1 /8 cup)

Will keep 1- 6 days in the refrigerator, (although flavor and medicinal qualities will decrease the longer it is stored). If treating a cold, eat it fresh!