1 ounce Parmesan, cut into ½-inch pieces ¼ cup pine nuts, lightly toasted 2 garlic cloves ½ teaspoon kosher or sea salt 1 cup tightly packed fresh basil leaves, unblemished (about 1 ounce) pinch freshly ground black pepper 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
Insert the chopping blade into the food processor; fit onto motor base. Put the cheese into the work bowl. Pulse about 5 times on High, and then process on High continuously for about 20 seconds, or until ground (it does not have to be extra fine, for it will be blended more with the rest of the ingredients). Remove and reserve. Put the nuts into the work bowl. Pulse on High about 5 times. Add the garlic and salt to the chopped nuts. Process for about 5 seconds on High. Scrape down the bowl. Add the basil, pepper and half of the olive oil. Pulse a few times, and then run continuously on High until mostly smooth. Scrape down. Add the reserved cheese and process until combined. While running on High, add the remaining oil through the drizzle hole in the food pusher. Process until desired consistency is achieved. To store the pesto, transfer to a glass jar or bowl, tap to remove all air bubbles and 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.