Last of the Summer Pesto

Name: Last of the Summer Pesto
Total time: 15 min
Yield: About 1 cup
Cuisine: italian
Ingredients: 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

By Melissa Clark

Total Time: 15 minutes
Rating: 4(32)
Comments: Read comments

Featured in: Soft Scrambled Eggs With Pesto and Fresh Ricotta Time: 5 minutes

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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

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Preparation

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.
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.