Ingredients:

• 2 Big Handfuls of Fragrant Basil Leaves (rinsed & dried)
  
• 1 Garlic Clove (peeled & chopped)
  
• Sea Salt (pinch)
  
• 1/4 cup Italian or Spanish Pine Nuts
• 1 1/2 Tbsp. Parmigiano Reggiano Cheese (finely grated)
  
• 1 1/2 Tbsp. Pecorino Romano Cheese (finely grated)
  
• 2 to 3 Tbsp. of Cold-Pressed Italian Extra-Virgin Olive Oil

Instructions:

1. First mash the garlic in your mortar and pestle.  Then mash the basil one handful at a time to release its juices.
2. Add a pinch of salt to help the grinding process.  Then add in the pine nuts and mash to release its oil.
3. Next grind in the cheese and add in the olive oil to help thin the pesto.
4. Use your freshly made pesto sauce right away on pasta, etc. 
   
5. Or put your pesto in a glass jar and top with olive oil to seal the pesto which helps to prevent browning. 
   
6. Store in your refrigerator.

I use to buy macadamia nut pesto from a farmer's market in Hawaii (which has a lot of macadamia nut trees).  It was delicious!

Ingredients:

• 2 cups Organic Basil Leaves (cleaned & tightly packed)
  
• 4 to 6 Organic Garlic Cloves (peeled)
  
• Sea Salt & Pepper (to taste)
• 3/4 cup Roasted Macadamia Nuts (pieces)
  
• 1/4 cup Parmesan Cheese (grated)
• Cold-Pressed Extra Virgin Macadamia Nut Oil (to thin pesto)
• Juice of 1 Organic Lemon & a little Water

Instructions:

1. Mash and grind the ingredients in a mortar and pestle to make this macadamia pesto sauce.

You could also use macadamia nuts with a really tasty organic olive oil as well.

Ingredients:

• Fresh Organic Basil Leaves (washed & spun)
  
• "Real" Italian Extra-Virgin Olive Oil
• Minced Organic Garlic Paste
  
• Parmigiano Reggiano Cheese (grated)
  
• Sea Salt (to taste)
  

Instructions:

1. You can add ingredients to a blender or food processor and blend until the desired consistency.

You can also omit the salt if you want a lower in salt pesto. 

Most hard cheese like Parmigiano Reggiano have an adequate amount of salt added.

Ingredients:

• 2 Big Handfuls Freshly Picked Basil Leaves
• 2 Sm or 1 Lg Organic Garlic Clove (peeled)
  
• 1/4 cup Organic Pine Nuts
• Optional:  2 to 3 Tbsp. Organic Nutritional Yeast
• Big Pinch Herbamare (sea salt with herbs, spices, & vegetables)

Instructions:

1. Add the ingredients to your high speed blender and blend until a smooth consistency.

Tip:  Right after you pick your basil, put it in ice water to minimize any bitterness.

This is something you might want to do if you end up with a ton of basil leaves from your bountiful garden. 

And this way, you'll always have some pesto sauce on hand.

Instructions:

1. Fill each compartment of an ice cube tray with 1 Tbsp. of your pesto sauce - then freeze.
2. Once pesto is frozen, remove the pesto cubes from the ice cube tray and place in freezer bags or in freezer-proof containers. 
   
3. Pesto should keep in your freezer for months.