Basil Pesto

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.