Pesto with Avocado Oil

3 cups fresh basil, packed

2 cups parmesan cheese, grated

1 1/2 cups pine nuts, lightly toasted

4 cloves garlic

1 1/4 cups Primal Kitchen Extra Virgin Avocado Oil

1/2 teaspoon salt

1/2 teaspoon black pepper, ground

Add all ingredients except for the oil into a high-speed blender (we used a NutriBullet) or food processor. Cover the blender or food processor with the lid. Pulse for three seconds five times (for a total of 15 seconds) to combine.

Then, with the motor running, drizzle in oil in the top of the blender (remove the stopper first) or processor. Blend the ingredients on low for 20–30 seconds until the ingredients are blended evenly.

You may need to remove the lid and scrape down the sides of the blender or food processor, and to mix the ingredients together if they clump and won’t blend easily. Replace the lid and pulse a few more times until well combined.

The consistency should be a spoon able sauce.

Remove from blender or food processor and use immediately or pour into a mason jar or container with an air-tight lid.

Store any unused pesto in the refrigerator for 4 to 7 days.

You can also freeze pesto in ice cube trays or in resealable freezer bags for up to 2 months (thaw before using).