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BASICS
11
|
0g
ber
fi
40mg
|
8g
fat
1g
tablespoon):
frozen.
in
days
5
for
keep
will
plastic
with
directly
out
even
and
bubbles
airtight
or
jar
glass
of
sides
the
down
is
emulsion
an
and
feed
the
through
stream
add
running,
machine
the
Scrape
chop.
basil
the
Add
times.
nuts
the
Add
seconds.
process
to
tube
the
drop
running,
the
of
bowl
work
combination
pesto,
|
|
calc.
74mg
sod.
2mg
|
|
pro.
0g
carb.
fat)
from
(1
serving
per
information
be
may
it
or
pesto
The
refrigerate.
surface
the
Cover
air
all
remove
to
a
to
transfer
pesto,
Scrape
minute.
1
combined
until
processing
steady
slow,
the
With
salt.
the
pulses,
long
15
6
to
5
about
chop,
30
about
chopped,
feed
the
through
garlic
machine
the
With
the
into
blade
chopping
cups
recipe.
this
any
Try
desired.
standard
the
PESTO
|
chol.
1g
fat
sat.
(80%
72
Calories
Nutritional
refrigerator,
the
and
wrap
surface.
the
tap
container;
the
store
To
2.
bowl.
work
the
about
formed,
tube,
a
in
oil
olive
the
add
and
bowl
to
10
using
and
to
pulse
and
nely
fi
until
and
cheese
processor.
food
the
Insert
1.
1¼
about
Makes
in
nuts
or
herbs
if
cheese
of
of
version
cheesier
BASIL
OIL
OLIVE
VIRGIN
EXTRA
SALT
KOSHER
TEASPOON
)
OUNCES
(
ABOUT
LEAVES
BASIL
PACKED
TIGHTLY
TOASTED
,
NUTS
,
PEELED
CLOVE
CUBES
,
INTO
CUT
CHEESE
ECORINO
P
OR
ARMESAN
of
amount
the
adjust
slightly
a
is
This
²⁄ ³
½
CUP
TO
¼
3
FRESH
3
CUPS
LIGHTLY
¼
PINE
CUP
1
GARLIC
½-
INCH
P
2
OUNCES
so
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