Basil Pesto

Cuisinart original

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

Yields

Makes about 1½ cups


Ingredients

2      ounces Parmesan 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     cup extra virgin olive oil


Nutritional information

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

Instructions

1. Fit the work bowl of a Cuisinart® Food Processor with a
chopping blade. With the food processor running on High,
drop the Parmesan cubes and garlic through the 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.