Last-of-the-Summer Pesto

 

Ingredients
· 1/2 cup pine nuts
· 3/4 cup extra virgin olive oil
· 4 ounces basil, stemmed (about 5 cups loosely packed leaves)
· 2 cloves garlic, coarsely chopped
· 1/2 teaspoon salt, or to the taste
 
Steps
1) Heat a small skillet over medium heat. Add the pine nuts and toast them, shaking the pan and stirring, until golden brown all over, about 3 minutes. Pour the nuts onto a plate to cool.
2) Combine the nuts and all the remaining ingredients in a blender and puree until smooth, stopping occasionally to scrape down the sides with a spatula and work the basil toward the blade. Use immediately, or store in the refrigerator for up to a week; or freeze for up to 6 months.
 
Makes: about 1 cup
 
From: The Essential New York Times Cookbook; The Recipes of Record
By: Amanda Hesser