Last of the Summer Pesto

By Melissa Clark

Total Time
15 minutes
Rating
4(32)
Comments
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Ingredients

Yield:About 1 cup
  • ½cup pine nuts
  • ¾cup extra virgin olive oil
  • 4ounces basil, stemmed (about 5 cups leaves)
  • 2 to 3garlic cloves, coarsely chopped
  • ½teaspoon salt, or to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

241 calories; 26 grams fat; 3 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 2 grams protein; 104 milligrams sodium

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
32 user ratings
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Comments

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Andee

Easy peasy and perfect.

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