Basil Pesto - Cuisinart FP-12N Series Instruction Booklet

If you have other herbs or nuts, use them in place of
3
ounces reggiano
,
parmigiano
½-
inch cubes
2
garlic cloves
½
cup pine nuts or walnuts
lightly toasted
5
cups tightly packed fresh basil
,
leaves unblemished
)
ounces
¼ ½
to teaspoon kosher salt
²∕ ³ ¾
to cup extra virgin olive oil
BASICS
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BASIL PESTO

some of the basil and pine nuts .
Makes about 2 cups
Insert the large metal chopping blade into the large work
cut into
bowl of the Cuisinart
running, drop the cheese and garlic through the small feed
tube to process until finely chopped, about 30 seconds. Add
,
the nuts and pulse to chop, about 5 to 6 pulses. Add the
basil leaves and pulse to chop, using long pulses, 10 to 15
( times; scrape the bowl. Add the salt. With the machine
20
about
running, add the olive oil in a slow, steady stream through
the small feed tube, processing until combined and an
emulsion is formed, about
1 minute. Scrape the work bowl.
To store the pesto, transfer to a glass jar or bowl, tap to
remove all air bubbles and even out the surface. Float a layer
of olive oil on top; cover with plastic wrap and refrigerate.
The pesto will keep for 5 days in the refrigerator, or it may be
frozen.
Nutritional information per serving (1 tablespoon):
Calories 51 (87% from fat)
sat. fat 1g
Approximate preparation time: 5 minutes
Food Processor. With the machine
®
| |
chol. 1mg sod. 88mg
| | |
carb. 1g pro. 1g
|
calc. 34mg
|
fat 5g
|
fiber 0g