• 1 cup fresh herbs (e.g. basil, parsley, chives)
• 1/2 cup pine nuts
• 2 cloves of garlic
• 1/4 cup flaxseed oil
• juice of half a lemon
• salt and pepper

Put the herbs, pine nuts and garlic cloves in a blender and chop.

Add the linseed oil and lemon juice and continue blending until you get a creamy consistency.

Season to taste with salt and pepper.

Pour the pesto into a sealable jar and store in the refrigerator.