9
BASICS
If you have other herbs or nuts, use them in place of
some of the basil and pine nuts.
BASIL PESTO
3 OUNCES (85 G)
R
EGGIANO PARMIGIANO
CHEESE, CUT INTO ½-INCH
(125 CM) CUBES
2 GARLIC CLOVES
½ CUP (125 ML) PINE NUTS OR
WALNUTS, LIGHTLY TOASTED
5 CUPS (1.25 ML) TIGHTLY
PACKED FRESH BASIL LEAVES,
UNBLEMISHED (ABOUT 20
OUNCES)
¼ TO ½
TEASPOON (1 ML- 2ML)
KOSHER OR SEA SALT
²∕
³
TO ¾
CUP (150-175 ML) EXTRA
VIRGIN OLIVE OIL
Makes about 2 cups (500 ml)
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 fi nely chopped,
about 30 seconds. Add the nuts and pulse to chop,
about 5 to 6 pulses. Add the basil leaves and pulse to
chop, 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 (15 ml) ):
Calories 51 (87% from fat)
|
carb. 1g
|
pro. 1g
|
fat 5g
|
sat. fat 1g
|
chol. 1mg
|
sod. 88mg
|
calc. 34mg
|
fi ber 0g
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