12
7.
Adjust seasoning
to taste.
Nu
tritio
na
l in
fo
rm
ation
pe
r s
erv
in
g (
¼ c
up
):
Cal
ori
es
33
(27
% fr
om
fat
) •
car
b. 6
g •
pro
. 1g
• fa
t 1g
• sa
t. f
at
0g
• ch
ol.
0m
g •
so
d. 1
63m
g •
cal
c. 1
5m
g •
fib
er
1g
Ho
llan
da
ise
S
auce
Mak
es
1 cu
p
½
cu
p (¼
po
un
d,
1 st
ic
k)
un
sa
lte
d b
utt
er
4
la
rg
e e
gg
yo
lk
s
¼
te
asp
oo
n ko
sh
er
sa
lt
pin
ch
gro
un
d m
ust
ard
pin
ch
fre
sh
ly
gro
un
d b
la
ck
pe
pp
er
1½
ta
ble
sp
oo
ns
fre
sh
le
mo
n ju
ic
e
1.
Put
the butter
into a
saucepan set
over low
heat until
butter is
melted and
reaches a
bubbling boil.
2.
While
the butter
is melting,
put the
remaining ingredients
into the
blender jar.
About a
minute before
adding the
butter, run
the unit
on Low
for about
30
seconds to
combine.
3.
With
the blender
still running
on Low,
carefully remove
the pour
lid from
the
cover. Very
slowly drizzle
about 1
tablespoon of
the hot
butter through
the
opening and
blend about
15 seconds
to fully
combine, then
very slowly
drizzle
the remaining
butter. Once
all butter
has been
added, replace
the pour
lid and
continue blending
for 45
to 60
seconds. Run
until thickened.
4.
Adjust seasoning
as desired.
Serve while
still warm.
No
te:
To
minimize splatter,
use a
dish towel
to shield
the opening
when
pouring in
butter.
Nu
tri
tion
al i
nfor
mat
ion
p
er
se
rvi
ng
(1
ta
blesp
oon
):
Cal
ori
es
114
(97
% fr
om
fat
) •
car
b. 0
g •
pro
. 1g
• fa
t 12
g •
sat
. fa
t 7g
• ch
ol.
82m
g •
so
d. 3
5m
g •
cal
c. 6
mg
. •
fib
er
0g
Pest
o
Mak
es
ab
out
½ cu
p
1
ou
nc
e P
arm
esa
n,
cu
t in
to
½-i
nc
h p
ie
ce
s
¼
cu
p p
in
e n
uts
, lig
htl
y to
ast
ed
2
ga
rlic
clo
ve
s
½
te
asp
oo
n ko
sh
er
or
se
a sa
lt
1
cu
p ti
gh
tly
pa
cke
d fr
esh
ba
sil
le
ave
s,
un
ble
mis
he
d
(a
bo
ut
1 o
un
ce
)
pin
ch
fre
sh
ly
gro
un
d b
la
ck
pe
pp
er
¹∕³
cu
p e
xtr
a vi
rg
in
oliv
e o
il,
div
id
ed
1.
Insert
the chopping
blade into
the food
processor; fit
onto motor
base. Put
the
cheese into
the work
bowl. Pulse
about 5
times on
High, and
then process
on
High continuously
for about
20 seconds,
or until
ground (it
does not
have to
be
extra fine,
for it
will be
blended more
with the
rest of
the ingredients).
Remove
and reserve.
2.
Put
the nuts
into the
work bowl.
Pulse on
High about
5 times.
Add the
garlic
and salt
to the
chopped nuts.
Process for
about 5
seconds on
High. Scrape
down the
bowl. Add
the basil,
pepper and
half of
the olive
oil. Pulse
a few
times, and
then run
continuously on
High until
mostly smooth.
Scrape down.
Add the
reserved cheese
and process
until combined.
3.
While
running on
High, add
the remaining
oil through
the drizzle
hole in
the
food pusher.
Process until
desired consistency
is achieved.
4.
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.
Nu
tri
tion
al i
nfor
mat
ion
p
er
se
rvi
ng
(1
ta
blesp
oon
):
Cal
ori
es
125
(9
0%
fro
m fa
t) •
car
b. 1
g •
pro
. 2g
• fa
t 13
g •
sat
. fa
t 2g
• ch
ol.
2m
g •
so
d. 1
90
mg
• ca
lc.
52m
g. •
fib
er
0g
Bas
ic
Vin
aigr
ett
e
Thi
s s
im
ple
vi
nai
gre
tte
is
p
erf
ect
ov
er
a s
ala
d o
f m
ixe
d g
ree
ns
and
fr
esh
veg
eta
ble
s. S
ub
stit
utin
g 1
½ t
eas
po
ons
o
f h
erb
es
de
Pro
ven
ce
for
the
co
mb
ine
d b
asi
l/th
ym
e/m
arjo
ram
is
an
ea
sy
way
to
ch
ang
e it
up
a
bit,
an
d
sav
es
on
the
am
oun
t o
f d
rie
d h
erb
s y
ou
nee
d t
o h
ave
o
n h
and
.
Mak
es
ab
out
1 cu
p
¼
cu
p re
d w
in
e vi
ne
ga
r
1
te
asp
oo
n D
ijo
n-s
tyl
e m
ust
ard
¼
cu
p fr
esh
pa
rsl
ey
½
te
asp
oo
n d
rie
d b
asi
l
½
te
asp
oo
n d
rie
d th
ym
e
½
te
asp
oo
n d
rie
d m
arj
ora
m
¼
te
asp
oo
n g
ro
un
d w
hit
e p
ep
pe
r
½
te
asp
oo
n ko
sh
er
sa
lt
¾
cu
p e
xtr
a vi
rg
in
oliv
e o
il
1.
Insert
the chopping
blade into
the food
processor; fit
onto motor
base.
