Last Of The Summer Pesto Recipes

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LAST OF THE SUMMER PESTO



Last of the Summer Pesto image

Provided by Melissa Clark

Categories     easy, condiments, dips and spreads

Time 15m

Yield About 1 cup

Number Of Ingredients 5

1/2 cup pine nuts
3/4 cup extra virgin olive oil
4 ounces basil, stemmed (about 5 cups leaves)
2 to 3 garlic cloves, coarsely chopped
1/2 teaspoon salt, or to taste

Steps:

  • Heat a small skillet over medium heat and add pine nuts. Toast them, shaking pan and stirring, until golden brown all over, about 3 minutes. Pour nuts onto a plate to cool.
  • Combine all ingredients in a food processor or blender and purée until smooth. Use immediately or store in refrigerator for up to a week, or freeze for up to 6 months.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 104 milligrams, Sugar 0 grams

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