Ingredients
Juice from one fresh lemon
2 tablespoons olive oil
3 cups basil leaves, washed and dried
1 cup fresh mango, chopped
1 cup toasted pine nuts
2 cloves garlic, peeled
1 jalapeno pepper, quartered and seeded
Salt, to taste
Rice milk, optional
Preparation
Combine lemon juice, oil, basil, mango, pine nuts, garlic, and jalapeno in a blender or food processor. Blend until basil is finely chopped.
Add salt and stir to blend. Store in a sealed container in the refrigerator. It will last up to three days. If you like your pesto a bit thinner, stir in a little rice milk.
