Basil Pesto

Makes about 1¼ cups

3   ounces Parmigiano Reggiano cheese, 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 or sea salt
⅔  to ¾ cup extra virgin olive oil

Nutritional information per serving (1 tablespoon): Calories 104 • carb. 1g • pro. 2g • fat 11g • sat. fat 2g • Col. 4mg • sod. 41mg • calc. 51mg • fiber 0g

Vegetarian • Gluten Free

1. Insert Metal Chopping Blade. Add 3 ounces Parmigiano Reggiano cut into ½ inch cubes to the work bowl. Secure the Cooking Lid with Steam Cap in place.
2. The processor is set to chop for 30 seconds on Speed 12. Remove and reserve.
3. Add ½ cup pine nuts to the work bowl and pulse to chop, about 6 to 8 pulses.
4. Add 5 cups of basil and pulse to chop, about 4-6 long pulses.
5. Scrape the sides of the bowl and add ¼ teaspoon salt.
6. The processor is set to process for 45 seconds on Speed 10. When started, add olive oil in a slow steady stream through the Steam Vent, until combined and emulsified.
7. To store the pesto, transfer to a glass jar or bowl, tap to remove all air bubbles and even out the surface. Float a thin layer of olive oil on top; cover with plastic wrap and refrigerate.
8. Pesto will keep for 5 days in the refrigerator, or it may be frozen.