Basil Pesto

about ²/³ cup

1   ounce Parmigiano Reggiano, cut into
½-inch cubes
1   garlic clove, peeled
¼  cup pine nuts, lightly toasted
2   cups tightly packed fresh basil leaves
¼   teaspoon kosher salt
½   cup extra virgin olive oil, plus more as
needed
Water, optional if a thinner sauce
is desired

Nutritional information per serving (1 tablespoon):
Calories 111 (92% from fat) • carb. 1g • pro. 2g • fat 12g • sat. fat 2g • chol. 2mg • sod. 152mg • calc. 85mg • fiber 0g

1. Put the cheese into the small work bowl. Pulse about 5 times to break up and then process on High
for about 1 minute to finely chop. Add the garlic, pine nuts, basil, and salt to the bowl. Pulse again to
break up ingredients evenly. With the machine running on Low, pour the olive oil through the small
feed tube until pesto is emulsified. Add additional oil or water if a thinner consistency is desired.
2. Taste and adjust seasoning as desired.