Last of the Summer Pesto

By Melissa Clark

Published October 9, 2007

Total Time
15 minutes
Rating
4(36)
Comments
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Featured in: The Urban Farmer’s Autumn Ritual

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Ingredients

Yield:About 1 cup

  • ½ cup pine nuts

  • ¾ cup extra virgin olive oil

  • 4 ounces basil, stemmed (about 5 cups leaves)

  • 2 to 3 garlic cloves, coarsely chopped

  • ½ teaspoon salt, or to taste

Ingredient Substitution Guide
Nutritional analysis per serving

2 grams carbs; 241 calories; 16 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 26 grams fat; 1 gram fiber; 104 milligrams sodium; 2 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

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Ratings

4 out of 5
36 user ratings
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Comments

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Andee

Easy peasy and perfect.

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