Basil Pesto - Cuisinart FP-12 - Elite Food Processor Instruction Booklet

If you have other herbs or nuts, use them in place of
3 (85
OUNCES
R P
EGGIANO
,
CHEESE CUT INTO
(125 )
CM CUBES
2
GARLIC CLOVES
½ (125
CUP ML
,
WALNUTS LIGHTLY TOASTED
5 (1.25
CUPS
PACKED FRESH BASIL LEAVES
UNBLEMISHED
)
OUNCES
¼ ½ (1
TO TEASPOON
KOSHER OR SEA SALT
²∕ ³ ¾ (150-175
TO CUP
VIRGIN OLIVE OIL
9 BASICS

BASIL PESTO

some of the basil and pine nuts.
Makes about 2 cups (500 ml)
Insert the large metal chopping blade into the large
)
G
work bowl of the Cuisinart
ARMIGIANO
½-
INCH
machine running, drop the cheese and garlic through
the small feed tube to process until fi nely chopped,
about 30 seconds. Add the nuts and pulse to chop,
)
PINE NUTS OR
about 5 to 6 pulses. Add the basil leaves and pulse to
chop, 10 to 15 times; scrape the bowl. Add the salt.
)
ML TIGHTLY
With the machine running, add the olive oil in a slow,
,
( 20
ABOUT
steady stream through the small feed tube, processing
until combined and an emulsion is formed, about 1
- 2 )
ML ML
minute. Scrape the work bowl.
)
ML EXTRA 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 (15 ml) ):
Calories 51 (87% from fat)
sat. fat 1g
Approximate preparation time: 5 minutes
|
| |
chol. 1mg sod. 88mg
® Food Processor. With the
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carb. 1g pro. 1g fat 5g
| |
calc. 34mg fi ber 0g
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