What you'll need:
1 ounce Reggiano Parmesan, cut in 1/2-inch pieces
1 clove garlic
2 cups packed fresh basil leaves, washed and dried
2 to 4 tablespoons extra virgin olive oil
2 tablespoons lightly toasted pine nuts or walnuts
Just a few simple ingredients:
Be sure to use fresh lemon juice.
Any extra juice can be saved for lemon drops!
Basil is one of my all-time favorites!
How to do it:
Insert the metal blade into your Cuisinart. With the machine running, drop the cheese down the feed tube and process to chop, about 10 seconds. Remove and reserve. With the machine running, drop the garlic clove down the feed tube; process to chop, about 5 seconds. Scrape down the sides of the work bowl. Add the basil to the work bowl. Pulse to chop, 20 to 30 times. Scrape down the sides of the work bowl. With the machine running, add the olive oil to taste in a slow drizzle. Scrape down the sides of the work bowl, add the reserved cheese, pine nuts and salt, pulse to incorporate and chop the nuts. Transfer to a jar to store. Let rest for about 30 minutes before using, to allow the flavors to blend. Refrigerate to store, with a layer of olive oil poured over the top to prevent discoloration. Keeps 5 days in the refrigerator, or may be frozen.
Combine everything in the Cuisinart.
How much it'll make:
Makes 3/4 cup
What it'll cost ya:
Calories 25 (84% from fat) • carb. 0g • pro. 1g • fat 2g • sat. fat 0g • chol. 1mg • sod. 29mg • fiber 0g
