End of Harvest Basil Pesto
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
32
ingredients
- 29.58 ml pine nuts
- 236.59 ml sweet basil, packed
- 2 garlic cloves, smashed then minced
- 425.24 g garbanzo beans, rinsed and drained*
- 29.58 ml olive oil
- up to 1/4 cup water
- 44.37 ml lemon juice
- 3.69 ml salt
- 44.37 ml tahini
- 0.75 ml Tabasco sauce
- 2.46 ml tomato paste
directions
- 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.).
- In the bowl of a food processor, place the basil leaves and the garlic. Pulse until finely chopped.
- 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.
- Add water to the point of desired consistency.
- 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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RECIPE SUBMITTED BY
Paris D
United States
If the comments say My kids loved it! then I will probably think it's bland or otherwise yucky... so I don't make recipes that have a lot of My kids loved it! comments.