Ingredients
Instructions
- To toast pine nuts, spread them on an un-oiled baking sheet and bake in oven at 350 for about 3 to 5 minutes until just slightly deepened in color.
- Rinse and drain fresh basil leaves.
- In a blender or food processor, combine basil, tomatoes, garlic, pine nuts and salt, and puree until smooth.
- Have a rubber spatula handy to scrap down the sides of the blender as you process.
- Because there is no oil in this recipe, it takes a bit more coaxing to get the mixture smooth.
- Pesto is great served immediately, but can be refrigerated for 3-4 days.