This is a slightly cheesier version of the standard pesto, but you can adjust the amount of cheese as desired.
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This is a slightly cheesier version of the standard pesto, but you can adjust the amount of cheese as desired.
1¼ cups
2 ounces Parmesan or pecorino, cut into
½-inch cubes
¼ cup pine nuts, lightly toasted
1 garlic clove, peeled
3 cups tightly packed fresh basil leaves
(about 3 ounces)
½ teaspoon kosher salt
½ to 2⁄3 cup extra-virgin olive oil
Nutritional information per serving (1 tablespoon):
Calories 72 (80% from fat) • carb. 0g • pro. 1g • fat 8g • sat. fat 1g • chol. 2mg • sod. 74mg • calc. 40mg • fiber 0g
1. Insert the universal blade into the work bowl of the Cuisinart® 7-Cup Food Processor. Add the cheese, nuts, and garlic, and pulse about 10 times to roughly chop. Add the basil and salt, and pulse 10 to 15 times; scrape the bowl. While the unit is running, add the olive oil in a slow, steady stream through the feed tube, processing until combined and emulsified, about 1 minute. Scrape down the work bowl.
2. To store the pesto, transfer to a glass jar or airtight container. Tap to remove all air bubbles and even out the surface. Cover the surface directly with plastic wrap and refrigerate. The pesto will keep for 5 days in the refrigerator or may be frozen for up to 2 months.