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BASICS
If you have other herbs or nuts, use them in place of
some of the basil and pine nuts.
BASIL PESTO
4 OUNCES REGGIANO
PARMIGIANO CHEESE, CUT
INTO ½-INCH CUBES
4 GARLIC CLOVES
¾ CUP PINE NUTS OR WALNUTS,
LIGHTLY TOASTED
6 CUPS TIGHTLY PACKED FRESH
BASIL LEAVES, UNBLEMISHED
(ABOUT 20 OUNCES)
½ TO 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