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20
BASICS
BASIL PESTO
For a spin on the traditional recipe, substitute the pine nuts in this recipe
with toasted hazelnuts, and the basil with 2½ ounces arugula and 1½ ounces
baby spinach leaves.
Makes about 1½ cups
1. Insert the large chopping blade into the large work
bowl. With the food processor running on High, drop
the Parmesan cubes and garlic through the small feed
tube to finely chop. Add the pine nuts and pulse to
chop, about 5 to 6 times. Add the basil and salt.
Pulse to chop, about 10 to 15 times. Scrape the sides
of the bowl.
2. With the machine running on High, add the olive oil
in a steady stream through the small feed tube.
Process until combined, about 1 minute.
3. Use immediately or store in an airtight container in
the refrigerator until ready to use.
Nutritional information per serving (2 tablespoons):
Calories 120 (90% from fat) • carb. 1g • pro. 2g • fat 13g
sat. fat 2g • chol. 3mg • sod. 121mg • calc. 74mg • fiber 0g
2 ounces parmesan cheese, cut
into ½-inch cubes
1 garlic clove, peeled
¼ cup pine nuts, lightly toasted
4 ounces fresh basil leaves
(about 3 cups)
¼ teaspoon kosher salt
½–²∕
³
cup extra virgin olive oil
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