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29
BASICS
If you have other herbs or nuts, use them in place of
some of the basil and pine nuts.
BASIL PESTO
4 OUNCES PARMIGIANO REGGGIANO
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 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 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, 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, 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):
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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