Pesto - 1/2 Cup

1          ounce Parmesan, cut into ½-inch pieces

¼         cup pine nuts, lightly toasted

2          garlic cloves

½         teaspoon kosher salt

           Pinch freshly ground black pepper

1          cup tightly packed fresh basil leaves

1⁄3         cup extra virgin olive oil, divided

Nutritional information per serving (1 tablespoon): Calories 125 (90% from fat) • carb. 1g • pro. 2g • fat 13g • sat. fat 2g • chol. 2mg • sod. 190mg • calc. 52mg. • fiber 0g

1.  Insert the chopping blade into the work bowl of the Food Processor Attachment. Fit onto blender base. Put the cheese into the work bowl. Pulse to break up, about 5 times on High, and then process continuously for about 20 seconds, or until ground (it does not have to be extra fine because it will be blended more with the rest of the ingredients).

2.  Add the nuts, garlic, salt and pepper to the work bowl with the cheese. Pulse on High about 5 times and then process on High for about 5 seconds. Scrape down the sides of the bowl. Add the basil and half of the olive oil. Pulse a few times, and then run continuously on Low while adding the remaining olive oil through the drizzle hole in the food pusher, until desired consistency is achieved.

3.  To store the pesto, transfer to a glass jar or bowl, tap to remove all air bubbles, even out the surface. Float a layer of olive oil on top; cover with plastic wrap and refrigerate. The pesto will keep for 5 days in the refrigerator, or it may be frozen.