Last of the Summer Pesto

1. 1

   Heat a small skillet over medium heat and add pine nuts.

2. 2

   Toast them, shaking pan and stirring, until golden brown all over, about 3 minutes.

3. 3

   Pour nuts onto a plate to cool.

4. 4

   Combine all ingredients in a food processor or blender and puree until smooth.

5. 5

   Use immediately or store in refrigerator for up to a week, or freeze for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.