1/4 cup of fresh basil
1/4 cup of fresh spearmint
1/2 cup of swiss chard leaves (baby spinach or kale great, too!)
1-2 small cloves of garlic
1/4 cup of grated parmasan
1/4 - 1/2 cup of extra virgin olive oil
1/2 tsp of sea salt
In a food processor, add ingredients in the above order except for the olive oil and pulse together.
Slowly pour in the olive oil until desired consistency is reached. Begin with 1/4 cup and if it is too thick gradually add more (up to 1/2 cup).
For dairy-free, substitute nutritional yeast powder or your favorite vegan parmesan cheese.
For those who would like to add nuts, add 1/4 cup of sprouted or soaked pine nuts, walnuts or brazil nuts.