Use and Care Manual

BASICS

BASIL PESTO

Once you taste how vibrant homemade pesto is you will never buy it

pre-made again.

Makes about 1 cup

Active Time: 20 minutes

Inactive Time: n/a

1. Insert the chopping blade into the work bowl of the

food processor. Add the cheese, nuts and garlic and

process on High until roughly chopped, about 10

seconds. Add the basil and salt; chop using 10 to 15

pulses. With the machine running on Low, add the

olive oil in a slow and steady stream through the feed

tube, processing until combined and an emulsion is

formed, about 1 minute. Scrape down the sides of

the work bowl. If a thinner consistency is desired,

process with additional oil or water.

2. To store the pesto, transfer to a glass jar or airtight

container; tap to remove air bubbles and even out

the surface. Cover the surface directly with plastic

wrap and refrigerate. The pesto will keep for 5 days in

the refrigerator, or it may be frozen for up to 2

months.

Nutritional information per serving (1 tablespoon):

Calories 86 (92% from fat) • carb. 1g • pro. 1g • fat 9g

• sat. fat 2g • chol. 2mg • sod. 78mg • calc. 37mg • ﬁber 0g

1½ OUNCES PARMESAN OR PECORINO

CHEESE, CUT INTO ½-INCH CUBES

¼ CUP PINE NUTS, LIGHTLY TOASTED

1 GARLIC CLOVE, PEELED

2 CUPS TIGHTLY PACKED FRESH BASIL

LEAVES (ABOUT 2 OUNCES)

¼ TEASPOON KOSHER SALT

½ CUP EXTRA VIRGIN OLIVE OIL,

PLUS MORE AS DESIRED