2 cups packed fresh basil leaves
2-3 cloves garlic
1/4 cup pine nuts, toasted
2/3 cup extra-virgin olive oil or grapeseed oil, divided
Salt & Pepper, coarsely ground, to taste
1/2 cup freshly grated Asiago cheese (optional)
Toast pine nuts on stove top. Put nuts in a dry skillet on med-high heat. Stir frequently. Nuts will turn golden in some spots. About 3 minutes.
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 2/3 of the oil and process until fully incorporated and smooth. Season with salt and pepper. Stir in cheese if not dairy sensitive.
Serve with gluten free crackers, as alternative pizza sauce, over pasta, or in chicken salad. The possibilities are endless. Check out this link for just 50 ideas easily found online: http://www.foodnetwork.com/recipes/articles/50-things-to-make-with-pesto.html