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If you have other herbs or nuts, use them in place of
3
r
ounces
eGGiano
p
armiGiano cheese
½-
cut into
2
Garlic cloves
½
cup pine nuts or walnuts
liGhtly toasted
5
cups tiGhtly packed fresh
basil leaves
(
20
about
ounces
¼
½
to
teaspoon kosher or
sea salt
²∕ ³
¾
to
cup extra virGin olive oil
BASIL PESTO
some of the basil and pine nuts .
,
inch cubes
,
,
unblemished
)
makes about 2 cups
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
machine 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 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
chol. 1mg
Food Processor. With the
®
|
|
carb. 1g
pro. 1g
|
|
sod. 88mg
calc. 34mg
BASICS
|
|
fat 5g
|
fiber 0g
9
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