2 large garlic cloves, peeled
2 Tbsp. pine nuts
2 Tbsp. sunflower seeds
2 cups firmly packed fresh basil leaves
1 cup loosely packed spinach
½ tsp. sea salt
Fresh ground black pepper to taste
1/3 cup extra-virgin olive oil+C19
In a blender or food processor, combine the garlic, pine nuts and sunflower seeds. Pulse until coarsely chopped. Add in the basil, spinach, salt and pepper and process until ground into a paste.
With the processor running, slowly stream in the olive oil until well blended.
Store in the refrigerator in an airtight container.
Find it online: https://duggarwellness.com/fresh-pesto/