Cuisinart FP-12 Recipe Booklet - Page 28

Basil Pesto

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BASIL PESTO If you have other herbs or nuts, use them in place of some of the basil and pine nuts. 3 2 ½ 5 ¼ TO ½ ²∕³ TO ¾ OUNCES (85 G) REGGIANO PARMIGIANO CHEESE, CUT INTO ½-INCH (125 CM) CUBES GARLIC CLOVES CUP (125 ML) PINE NUTS OR WALNUTS, LIGHTLY TOASTED CUPS (1.25 ML) TIGHTLY PACKED FRESH BASIL LEAVES, UNBLEMISHED (ABOUT 20 OUNCES) TEASPOON (1 ML- 2ML) KOSHER OR SEA SALT 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 finely 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 | fiber 0g 9 BASICS

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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
P
ARMIGIANO
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
- 2
ML
)
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 finely 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
|
fiber 0g