Ken’s Vegan Pesto

3 packed cups fresh basil leaves - remove from stem (cannot use dried basil for this recipe)
2 large cloves of garlic
1/2 cup of walnuts, pine nuts or almonds
3/4 cup (packed) fresh parsley (I usually use fresh chard, lambs quarters, spinach, or beet
greens)
3/4 cup olive oil
1/2 teaspoon salt - more or less
 
Combine everything in a blender - I find that adding the the oil first helps the blending
process. It should end up as a smooth paste. You will need a strong blender - a cheapy won’t
do the job - or you may ruin the motor.
note - because this is an oil based mix, it can be frozen in glass jars. Keep covered and
refrigerated after thawing.
note - this mix won’t keep more than a couple weeks or so in the fridge, so freezing is
necessary for longer storage.