26
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 11/2 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
p
armesan
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
