Almond Pesto Sauce

• 3 cloves garlic, crushed
• 4 cups fresh basil leaves
• ½ cup</

Chop the garlic in a food processor until finely chopped. Add the basil and almonds and chop well. Slowly drizzle in the olive oil, add the salt, and process to a smooth paste. Use immediately, refrigerate tightly covered for up to five days, or freeze for up to three months.