End of Harvest Basil Pesto

• 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
• 34 teaspoon salt
• 3 tablespoons tahini
• 3 dashes Tabasco sauce
• 12 teaspoon tomato paste

1. Heat the pine nuts in a small skillet on medium high heat.
2. Stir them when they start to brown.
3. When most of them have lightly browned, remove them from the pan into a bowl to cool.
4. (Reserve a few pine nuts for garnish.
5. ).
6. In the bowl of a food processor, place the basil leaves and the garlic.
7. Pulse until finely chopped.
8. 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.
9. Pulse several times, for several seconds each time, until the hummus is smooth.
10. Add more Tabasco and salt or lemon juice to taste.
11. Add water to the point of desired consistency.
12. To serve, place in a bowl and drizzle a little olive oil over it.
13. Sprinkle with a few toasted pine nuts.
14. Serve with pita wedges, crackers, or rustic bread.

nuts, sweet basil, garlic, garbanzo beans, olive oil, water, lemon juice, salt, tahini, tabasco sauce, tomato paste

Taken from www.food.com/recipe/end-of-harvest-basil-pesto-508367 (may not work)