Garlic Knot Infused Pesto

Ingredients
-3.5 Garlic Knots from Hamilton Farms
-1/2 cup olive oil
-3 cloves garlic
-1/3 cup pine nuts
-2 heaping cups of fresh basil
-1/4 cup parmesan cheese
-Squeeze of Lemon
-Salt to taste

Recipe
1. Start by decarboxylating your Garlic Knots before infusing your olive oil. See LINK TO DECARBOXYLATION RECIPE for full instructions on how to decarboxylate and infuse using the equipment you already have in your kitchen.

2. While you wait for the Garlic Knots to decarboxylate, start prepping your pesto. Finely chop 3 cloves of garlic in a food processor. Add in 1/3 cup pine nuts, 1/4 cup freshly grated parmesan, 2 cups basil and continuously chop in the food processor until the basil is finely minced and all ingredients well incorporated.

3. When the Garlic Knots is done decarboxylating, let sit for 10 minutes to cool. This allows the terpenes to settle in your mason jar, giving your infusion better flavor and a full spectrum effect. Add in 1/2 cup of olive oil and follow instructions for your infusion method.

4. When your garlic knots olive oil is done infusing, add a squeeze of lemon. Slowly add into the basil herb mixture in the food processor while continuously chopping. Add a dash of salt to taste.