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Butters/Dips/Dressings/Sauces
Basil Pesto
Once you taste how vibrant homemade pesto is you will never buy it pre-made again.
Yield: about 1 cup (250 ml)
INGREDIENTS
1 ounce (28 g) Parmesan or Pecorino
cheese, cut into ½-inch (1.25 cm) cubes
¼ cup (60 ml) pine nuts, lightly toasted
1 garlic clove, peeled
2 cups (500 ml) tightly packed fresh basil
leaves
1 to 2 pinches kosher salt
pinch ground black pepper
½ cup (125 ml) extra virgin olive oil,
plus more as desired
INSTRUCTIONS
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, salt, and
pepper; 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 [15 ml]):
Calories 86 (92% from fat) • carb. 1g • pro. 1g • fat 9g • sat. fat 2g • chol. 2mg • sod. 78mg • calc. 37mg • fiber 0g
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