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BASICS
9
|
0g
fiber
34mg
|
|
5g
fat
1g
tablespoon):
the
in
days
and
wrap
plastic
a
Float
surface.
the
to
tap
bowl,
or
jar
glass
bowl.
work
is
emulsion
an
feed
small
the
through
the
add
running,
machine
the
scrape
times;
to
pulse
and
leaves
chop,
to
pulse
chopped,
finely
through
garlic
and
the
With
Processor.
large
the
into
blade
minutes
of
place
|
|
calc.
88mg
sod.
1mg
|
|
pro.
1g
carb.
fat)
from
(1
serving
per
information
frozen.
be
may
5
for
keep
will
pesto
with
cover
top;
on
out
even
and
bubbles
a
to
transfer
pesto,
the
Scrape
minute.
and
combined
until
stream
steady
the
With
salt.
15
to
10
pulses,
basil
the
Add
pulses.
and
nuts
the
Add
seconds.
until
process
to
tube
cheese
the
drop
Food
Cuisinart
®
chopping
metal
5
time:
preparation
cups
nuts.
pine
in
them
use
PESTO
|
chol.
1g
fat
sat.
(87%
51
Calories
Nutritional
it
or
refrigerator,
The
refrigerate.
oil
olive
of
layer
air
all
remove
the
store
To
1
about
formed,
processing
tube,
slow,
a
in
oil
olive
the
Add
bowl.
long
using
chop,
6
to
5
about
30
about
feed
small
the
running,
machine
the
of
bowl
work
large
the
Insert
Approximate
2
about
Makes
and
basil
the
of
nuts,
or
herbs
BASIL
OIL
OLIVE
VIRGIN
EXTRA
OR
KOSHER
TEASPOON
)
20
OUNCES
,
UNBLEMISHED
LEAVES
FRESH
PACKED
TIGHTLY
TOASTED
,
WALNUTS
OR
NUTS
CLOVES
½-
CUBES
INCH
,
CHEESE
ARMIGIANO
EGGIANO
some
other
have
you
²∕ ³
¾
CUP
TO
SALT
SEA
½
¼
TO
(
ABOUT
BASIL
5
CUPS
LIGHTLY
½
PINE
CUP
2
GARLIC
INTO
CUT
P
R
3
OUNCES
If
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