Basil Pesto - Cuisinart FP-14BK - Elite Food Processor Instruction Booklet

If you have other herbs or nuts, use them in place of
4 (115
OUNCES
R
EGGIANO
,
CHEESE CUT INTO
(1.25 )
CM
4
GARLIC CLOVES
¾ (175
CUP ML
,
WALNUTS
6 (1.5
CUPS
PACKED FRESH BASIL LEAVES
UNBLEMISHED
)
OUNCES
½ ¾
TO TEASPOON
KOSHER OR SEA SALT
²∕ ³ ¾ (175-250
TO CUP
VIRGIN OLIVE OIL
BASICS
9

BASIL PESTO

some of the basil and pine nuts.
)
G
P
ARMIGIANO
½-
INCH
CUBES
)
PINE NUTS OR
LIGHTLY TOASTED
)
L TIGHTLY
,
( 20
ABOUT
(2 - 3.75 )
ML ML
)
ML EXTRA
Makes about 2½ cups (625 ml)
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart ® Food Processor. With the 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, about 5 to 6 pulses. Add the basil leaves
and pulse to chop, 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 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, 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 chol. 1mg
| |
carb. 1g pro. 1g
| |
sod. 88mg calc. 34mg
| |
fat 5g
|
fi ber 0g