Basil Pesto


2 cups basil leaves, fresh

2 cloves garlic

1/4 cup pine nuts

2 1/2 Tbsp olive oil 

1 Tbsp water 

3 Tbsp parmesan cheese, grated 

pinch of sea salt and black pepper 

Directions: Place all ingredients in food processor. Blend until smooth. Pesto should be thick, not runny. Use on sandwiches, wraps, or on this pesto baked chicken recipe. Refrigerate any leftovers in airtight container.