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