Cuisinart FP-14BK Instruction Manual - Page 28
Basil Pesto
UPC - 086279025623
View all Cuisinart FP-14BK manuals
Add to My Manuals
Save this manual to your list of manuals |
Page 28 highlights
BASIL PESTO If you have other herbs or nuts, use them in place of some of the basil and pine nuts. 4 4 ¾ 6 ½ TO ¾ ²∕³ TO ¾ OUNCES (115 G) REGGIANO PARMIGIANO CHEESE, CUT INTO ½-INCH (1.25 CM) CUBES GARLIC CLOVES CUP (175 ML) PINE NUTS OR WALNUTS, LIGHTLY TOASTED CUPS (1.5 L) TIGHTLY PACKED FRESH BASIL LEAVES, UNBLEMISHED (ABOUT 20 OUNCES) TEASPOON (2 ML- 3.75 ML) KOSHER OR SEA SALT CUP (175-250 ML) EXTRA VIRGIN OLIVE OIL Makes about 2½ cups (625 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 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, 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