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BASICS
BASIL PESTO
This is a slightly cheesier version of the standard pesto,
so adjust the amount of cheese if desired. Try any combination
of herbs or nuts in this recipe.
Makes about 1¼ cups
1. Insert the chopping blade into the work bowl of the
food processor. With the machine running, drop the
cheese and garlic through the feed tube to process
until nely chopped, about 30 seconds. Add the nuts
and pulse to chop, about 5 to 6 times. Add the basil
and using 10 to 15 long pulses, chop. Scrape the
bowl and add the salt. With the machine running, add
the olive oil in a slow, 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.
2. To store the pesto, transfer to a glass jar or airtight
container; tap to remove all 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.
Nutritional information per serving (1 tablespoon):
Calories 72 (80% from fat)
|
carb. 0g
|
pro. 1g
|
fat 8g
sat. fat 1g
|
chol. 2mg
|
sod. 74mg
|
calc. 40mg
|
ber 0g
2 OUNCES PARMESAN OR
PECORINO CHEESE, CUT INTO
½-INCH CUBES
1 GARLIC CLOVE, PEELED
¼ CUP PINE NUTS,
LIGHTLY TOASTED
3 CUPS TIGHTLY PACKED
FRESH BASIL LEAVES (ABOUT
3 OUNCES)
¼
TEASPOON KOSHER SALT
½ TO ²⁄
³
CUP EXTRA VIRGIN OLIVE OIL