Basil Pesto
If you have other herbs or nuts, use them in place of
some of the basil and pine nuts..
4ounces Reggiano
Parmigiano cheese, cut into
4garlic cloves
¾cup pine nuts or walnuts, lightly toasted
6cups tightly packed fresh basil leaves, unblemished (about 20 ounces)
½to ¾ teaspoon kosher or sea salt
¾ to 1 cup extra virgin olive oil
Makes about 2½ cups
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 finely chopped, about 30 seconds. Add the nuts and pulse to chop, about 5 to 6 pulses. Add the basil leaves and pulse to chop, using long pulses, 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):
Calories 51 (87% from fat) carb. 1g pro. 1g fat 5g sat. fat 1g chol. 1mg sod. 88mg calc. 34mg fiber 0g
