Vegan Basil Pesto

(adapted from Moosewood Cookbook by Mollie Katzen)

3 cups basil leaves

2 cloves fresh garlic, chopped enough to blend

1/2 cup olive oil

1/2 cup pine nuts

Combine oil, garlic, and pine nuts in blender and puree until smooth.  Add basil leaves in handfuls and continue to puree until smooth.

Freeze in 1/4 cup plastic containers.

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