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End Of Harvest Basil Pesto

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Ingredients

Adjust Servings:
2 tablespoons pine nuts
1 cup sweet basil, packed
2 garlic cloves, smashed then minced
15 ounces garbanzo beans, rinsed and drained*
2 tablespoons olive oil
up to 1/4 cup water
3 tablespoons lemon juice
3/4 teaspoon salt
3 tablespoons tahini
3 dashes tabasco sauce
1/2 teaspoon tomato paste

Nutritional information

35.8
Calories
18 g
Calories From Fat
2 g
Total Fat
0.2 g
Saturated Fat
0 mg
Cholesterol
96.2 mg
Sodium
3.6 g
Carbs
0.8 g
Dietary Fiber
0.1 g
Sugars
1 g
Protein
19g
Serving Size

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End Of Harvest Basil Pesto

Features:
    Cuisine:

    Modified from http://www.simplyrecipes.com/recipes/basil_hummus/
    One serving = 1 Tablespoon

    • 45 min
    • Serves 32
    • Easy

    Ingredients

    Directions

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    End of Harvest Basil Pesto, Modified from simplyrecipes com/recipes/basil_hummus/ One serving = 1 Tablespoon, Modified from simplyrecipes com/recipes/basil_hummus/ One serving = 1 Tablespoon


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    Steps

    1
    Done

    Heat the Pine Nuts in a Small Skillet on Medium High Heat. Stir Them When They Start to Brown. When Most of Them Have Lightly Browned, Remove Them from the Pan Into a Bowl to Cool. (reserve a Few Pine Nuts For Garnish.).

    2
    Done

    in the Bowl of a Food Processor, Place the Basil Leaves and the Garlic. Pulse Until Finely Chopped.

    3
    Done

    Add the Rinsed and Drained Garbanzo Beans, Most of the Pine Nuts, Olive Oil, Lemon Juice, Salt, Tahini, Tomato Paste, and a Few Dashes of Tabasco. Pulse Several Times, For Several Seconds Each Time, Until the Hummus Is Smooth. Add More Tabasco and Salt or Lemon Juice to Taste.

    4
    Done

    Add Water to the Point of Desired Consistency.

    5
    Done

    to Serve, Place in a Bowl and Drizzle a Little Olive Oil Over It. Sprinkle With a Few Toasted Pine Nuts. Serve With Pita Wedges, Crackers, or Rustic Bread.

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    William Kim

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