Last of the Summer Pesto

Ingredients

• 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

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    240 calories; 26 grams fat; 3 grams saturated fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 146 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 cup

Preparation

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. 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.