INGREDIENTS

• 1 1/2 cups Josh Pond's frozen organic wild Maine blueberries, thawed
• 1 1/2 cups fresh basil, loosely packed
• 1/2 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• 1/4 teaspoon sea salt
• freshly ground black pepper
• 2 cloves garlic, peeled
• 1/3 cup extra virgin olive oil, plus more for a smoother pesto
• 1 tablespoon of freshly squeezed lemon juice
• A pinch of crushed red pepper flakes, optional

INSTRUCTIONS

• In a food processor, add the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
• Add the basil and thawed blueberries and pulse until combined.
• With the food processor running, drizzle in the olive oil and pulse until desired consistency. Add the Parmesan cheese, and pulse to briefly combine. For a smoother pesto, add more olive oil.