Basil Pesto - Cuisinart FP-11 Series Instruction And Recipe Booklet

Once you taste how vibrant homemade pesto is you will never buy it
1½
OUNCES PARMESAN OR PECORINO
,
CHEESE CUT INTO
¼
CUP PINE NUTS
1 ,
GARLIC CLOVE
2
CUPS TIGHTLY PACKED FRESH BASIL
(
LEAVES ABOUT
¼
TEASPOON KOSHER SALT
½
CUP EXTRA VIRGIN OLIVE OIL
PLUS MORE AS DESIRED

BASIL PESTO

pre-made again.
Makes about 1 cup
½-
INCH CUBES
Active Time: 20 minutes
,
LIGHTLY TOASTED
Inactive Time: n/a
PEELED
1. Insert the chopping blade into the work bowl of the
2 )
OUNCES
,
2. To store the pesto, transfer to a glass jar or airtight
Nutritional information per serving (1 tablespoon):
Calories 86 (92% from fat) • carb. 1g • pro. 1g • fat 9g
• sat. fat 2g • chol. 2mg • sod. 78mg • calc. 37mg • fiber 0g
food processor. Add the cheese, nuts and garlic and
process on High until roughly chopped, about 10
seconds. Add the basil and salt; chop using 10 to 15
pulses. With the machine running on Low, add the
olive oil in a slow and steady stream through the feed
tube, processing until combined and an emulsion is
formed, about 1 minute. Scrape down the sides of
the work bowl. If a thinner consistency is desired,
process with additional oil or water.
container; tap to remove air bubbles and even out
the surface. Cover the surface directly with plastic
wrap and refrigerate. The pesto will keep for 5 days in
the refrigerator, or it may be frozen for up to 2
months.
BASICS
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