RS2 Pesto

3

YIELD: 2 CUPS / 500 G(2.5 G of MSPREBIOTIC™ RS2 PER SERVING)

4 cups	fresh basil leaves, packed (half can be baby spinach)
1 cup	parmesan cheese, grated
1 cup	extra virgin olive oil
2/3 cup	pine nuts
2 tbsp	garlic cloves, minced
2 tsp	salt
1 tsp	black pepper, ground
4 tbsp	MSPrebiotic™ RS2

Using a food processor, pulse the basil leaves and pine nuts several times.
Add the garlic, cheese, and MSPrebiotic™ RS2 and pulse several times more. Scrape down the sides with a rubber spatula.
While the food processor is running, slowly add the olive oil in a steady stream, which will allow the mixture to emulsify and not separate. Stop and scrape down the sides occasionally.
Season with salt and pepper to taste. Store in an airtight container in the fridge.