Sauces and Dressings

Pesto - For Mini Choppers

Makes about ¾ cup

View Recipe

Pesto - For Mini Choppers

Makes about ¾ cup

A favorite for dressing pasta, and also wonderful on steamed potatoes and vegetables. You can vary your pesto by using other herbs such as cilantro, mint or parsley and by using other nuts such as almonds, pecans or walnuts.

Nutritional information per serving (1 tablespoon): Calories 120 (91% from fat)
carb. 1g
pro. 2g
fat 13g
sat. fat 2g
chol. 5mg
sod. 200mg
calc. 52mg
fiber 0g
  1. Pesto - For Mini Choppers-1
  1. Pesto - For Mini Choppers-1

Ingredients

  • 1½ ounces Reggiano Parmigiano, cut into ½-inch cubes
  • ⅓ cup toasted pine nuts
  • 2 garlic cloves, peeled
  • ¾ teaspoon kosher salt
  • 1½ cup packed fresh basil leaves
  • ½ cup extra virgin olive oil

Preparation

  1. Place the cheese in the work bowl; pulse on Chop 5 times; process continuously on Chop until finely ground, about 10 seconds. Remove and reserve.
  2. Add nuts to the work bowl; pulse on Chop 5 times. Remove and reserve with the cheese.
  3. Add the garlic and salt to the work bowl; process 5 seconds on Chop. Scrape the work bowl. Add the basil leaves and half of the olive oil. Pulse on Grind 10 times then grind continuously for about 15 seconds; scrape the bowl.
  4. With the machine running on Grind, add the remaining oil slowly, in a steady stream, through one of the holes in the recessed area of the cover. After all the oil has been added, process on Grind for an additional 10 seconds.
  5. Add the reserved cheese and nuts to the mixture; pulse 10 times on Chop to blend.
  6. Transfer pesto to an airtight container. Pesto will keep in refrigerator for up to a week. It may also be frozen.

This recipe was prepared with

Mini-Prep Plus 4 Cup Food Processor

Mini-Prep Plus 4 Cup Food Processor

$64.95
Elite Collection 4 Cup Chopper/Grinder

Elite Collection 4 Cup Chopper/Grinder

$69.95

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