makes about 1¼ cups
- 2 ounces parmesan or pecorino cheese, cut into ½-inch cubes
- 1 garlic clove, peeled
- ¼ cup pine nuts, lightly toasted
- 3 cups tightly packed fresh basil leaves (about 3 ounces)
- ¼ teaspoon kosher salt
- ½ to 2/3cup extra virgin olive oil
Nutritional information per serving (1 tablespoon):
Calories 72 (80% from fat) | carb. 0g | pro. 1g | fat 8g sat. fat 1g | chol. 2mg | sod. 74mg | calc. 40mg | fiber 0g
- Insert the chopping blade into the work bowl of the food processor. With the machine running, drop the cheese and garlic through the feed tube to process until finely chopped, about 30 seconds. Add the nuts and pulse to chop, about 5 to 6 times. Add the basil and using 10 to 15 long pulses, chop. Scrape the bowl and add the salt. With the machine running, add the olive oil in a slow, 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.
- To store the pesto, transfer to a glass jar or airtight container; tap to remove all 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.