Cuisinart FP-14 manual Pesto Basil

9BASICS

0g fiber 34mg .calc 88mg .sod 1mg .chol 1g fat .sat
5g fat 1g .pro 1g .carb fat) from (87% 51 Calories
tablespoon): (1 serving per information Nutritional
.frozen be may it or refrigerator,
the in days 5 for keep will pesto The .refrigerate
and wrap plastic with cover top; on oil olive of layer
a Float .surface the out even bubbles, air all remove
to tap bowl, or jar glass a to transfer pesto, the store To
.bowl work the Scrape .minute 1 about formed,	OIL OLIVE VIRGIN EXTRA CUP	1 TO ¾
is emulsion and combined until processing tube,
	SALT
feed small the through stream steady slow, a in oil olive	SEA OR KOSHER TEASPOON ¾ TO ½
the add running, machine the With .salt the Add .bowl	)OUNCES 20 ABOUT(
the scrape times; 15 to 10 pulses, long using chop,	UNBLEMISHED ,LEAVES BASIL	6
	FRESH PACKED TIGHTLY CUPS
to pulse and leaves basil the Add .pulses 6 to 5 about
	TOASTED LIGHTLY
chop, to pulse and nuts the Add .seconds 30 about
	,WALNUTS OR NUTS PINE CUP	¾
chopped, finely until process to tube feed small the	CLOVES GARLIC	4
through garlic and cheese the drop running, machine	CUBES INCH-½INTO
the With .Processor Food ®Cuisinart the of bowl work	CUT ,CHEESE ARMIGIANOP	4
large the into blade chopping metal large the Insert	EGGIANOR OUNCES
minutes 5 time: preparation Approximate
cups 2½ about Makes
.nuts pine and basil the of some
of place in them use nuts, or herbs other have you If

PESTO BASIL