Pesto

1/2 c evo

3 T red wine vinegar

1 T lemon juice

3/4 c fresh basil leaves (tightly packed, stems removed)

1/4 c grated parmesan

3 garlic cloves, minced

1 t sea salt

1/4 t black pepper

Directions

Blend ingredients in a high-speed blender until smooth

Store in refrigerator up to five days, it will thicken when chilled, so let it come up to room temperature and shake well before using