Pesto

By Jaymers

A wonderful addition to any sandwich, pasta, hummus, etc. Also great as a marinade for chicken or beef. Made with mini-Cuisinart.

Ingredients

• 1 oz reggiano parmigiano, cut in 1/2 inch cubes
• 1/4 C toasted pine nuts or walnuts
• 1 clove garlic, peeled
• 1/2 tsp kosher salt
• 1 C (packed) fresh basil leaves, washed and dried completely
• 1/3 C extra virgin olive oil

Preparation

Step 1

1. Place the cheese in the work bowl and pulse on chop 5 times; process continuously on chop until finely ground, about 15 seconds. Remove and reserve.

2. Add the nuts to the work bowl and pulse on chip 5 times; remove and reserve.

3. Add the garlic and salt to the work bowl and process 5 seconds on chop; scrape the bottom and sides of the work bowl.

4. Add the basil leaves and half the olive oil. Pulse on grind 10 times, then grind continuously for about 15 seconds. Scrape the work bowl.

5. 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 lid. After all the oil has been added, process on grind for an additional 10 seconds.

6. Add the reserved cheese and nuts to the mixture. Pulse 10 times on chip to blend.

7. Let the pesto sit for 30 minutes or longer to allow the flavors to develop.

8. Pesto sauce will keep refrigerated for up to a week, or may be frozen.