Cuisinart FP-12BCN Owner Manual - Page 28

BASIL PESTO If you have other herbs or nuts, use them in place of some of the basil and pine nuts. Makes about 2 cups Approximate preparation time: 5 minutes 3 ounces reggiano parmigiano, cut into ½-inch cubes 2 garlic cloves ½ cup pine nuts or walnuts, lightly toasted 5 cups tightly packed fresh basil leaves, unblemished (about 20 ounces) ¼ to ½ teaspoon kosher salt ²∕³ to ¾ cup extra virgin olive oil 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, 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 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): Calories 51 (87% from fat) | carb. 1g | pro. 1g | fat 5g | sat. fat 1g | chol. 1mg | sod. 88mg | calc. 34mg | fiber 0g 28 BASICS