Blend garlic, basil, lemon juice, nuts and sea salt in food processor until it forms a paste. slowly add olive oil. Serve over veggie pasta or grain salad.

pine nuts, walnuts, soaked almonds may be used.

Extra sauce can be frozen in ice cube trays, and stored in resealable freezer bags in the freezer for up to 3 months.

Try veggie pasta (zucchini or yellow summer squash made into spaghetti with spirooli), topped with diced tomatoes and then pesto sauce mixed into it - YUMMY!