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BASICS
BASIL PESTO
Once you taste how vibrant homemade pesto is you will never buy it
pre-made again.
Makes about 1 cup
Active Time: 20 minutes
Inactive Time: n/a
1. Insert the chopping blade into the work bowl of the
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.
2. To store the pesto, transfer to a glass jar or airtight
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.
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
1½ OUNCES PARMESAN OR PECORINO
CHEESE, CUT INTO ½-INCH CUBES
¼ CUP PINE NUTS, LIGHTLY TOASTED
1 GARLIC CLOVE, PEELED
2 CUPS TIGHTLY PACKED FRESH BASIL
LEAVES (ABOUT 2 OUNCES)
¼ TEASPOON KOSHER SALT
½ CUP EXTRA VIRGIN OLIVE OIL,
PLUS MORE AS DESIRED