Sauces and Dressings
Pesto (For Stick Blender)
Makes about ¾ cup
Pesto (For Stick Blender)
Makes about ¾ cup
This is a traditional basil pesto but experiment with other herbs like parsley and cilantro and nuts like walnuts.
Nutritional information per serving (2 tablespoons):Calories 144 (88% from fat)
carb. 2g
pro. 3g
fat 15g
sat. fat 3g
chol. 5mg
sod. 282mg
calc. 73mg
fiber 1g
carb. 2g
pro. 3g
fat 15g
sat. fat 3g
chol. 5mg
sod. 282mg
calc. 73mg
fiber 1g
Ingredients
- 1½ounces of Reggiano Parmigiano, cut into ½-inch cubes
- ⅓cup toasted pine nuts (may substitute another nut like walnuts if not available)
- 2garlic cloves
- ½to ¾teaspoon kosher salt
- 1½cups packed fresh basil leaves
- ⅓cup extra virgin olive oil
Preparation
- 1.Insert the chopping blade into the work bowl. Add the cheese to bowl and pulse about 5 times to break up, and then process until finely ground, about 15 to 20 seconds. Remove and reserve.
- 2.Add nuts to the work bowl. Pulse about 8 times until chopped; remove and reserve with the cheese.<>br / 3.Add the garlic and salt to the work bowl; process for 5 seconds. Scrape down the sides of the bowl and add the basil and half of the olive oil. Pulse about 10 to 12 times for 10 to 15 seconds; scrape bowl. With the motor running, add the remaining oil slowly through the feed tube in a steady stream until blended. Add the reserved cheese and nuts and process for 10 to 15 seconds to fully blend.
- 4.Transfer pesto to an airtight container. Pesto will keep in the refrigerator for up to a week, or it may be frozen.
