Operating instructions

28
BASICS
If you have other herbs or nuts, use them in place of
some of the basil and pine nuts.
BASIL PESTO
3 OUNCES REGGIANO
PARMIGIANO, CUT INTO
½-INCH CUBES
2 GARLIC CLOVES
½ CUP PINE NUTS OR WALNUTS,
LIGHTLY TOASTED
5 CUPS TIGHTLY PACKED FRESH BASIL
LEAVES, UNBLEMISHED (ABOUT 20
OUNCES)
¼ TO ½ TEASPOON KOSHER SALT
²∕
³
TO ¾ CUP EXTRA VIRGIN OLIVE OIL
Makes about 2 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 an
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 and 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