Making Pesto in a Food Processor

I’ve been harvesting opal and green basil from the garden, so it’s pesto season. Here’s what I use to make pesto and how I make it in my Cuisinart Food Processor. You can make it in a blender, but will probably need to add more oil to get it to purée.

Ingredients

8 cups basil, loosely packed
½ bunch parsley
4 cloves garlic
¼ cup pine nuts
1 cup olive oil
1 tsp salt
1 tsp pepper
5 oz. whole  parmesan, romano or asiago cheese (not grated)

1. Pick basil and  parsley leaves from stems, rinse in cold water to clean and place in a colander to drain.

2. Place the basil and parsley into the Cuisinart, filling to the top.

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3. Place pine nuts in a skillet, turn heat to medium and toast pine nuts in the pan, shaking pan to keep the pine nuts evenly toasted. Cook about 3 or 4 minutes until the pine nuts are browned. You don’t need to add any oil to the pan, just add the pine nuts.

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4. Cut the hard cheese into ¼ inch cubes.

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5. Peel the garlic. Place the cheese, whole garlic cloves and pine nuts on top of the basil in the food processor. Add the salt, pepper. I like to add these to the top so it adds weight to the basil and helps it purée easier.

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6. Place the lid on the processor, and while pulsing, slowly add the oil through the tube at the top.

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6. Continue to pulse for about a minute. Open the lid and scrape the sides with a spatula.

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7. Replace the lid and continue to blend the pesto until basil, parsley,  garlic, and cheese are finely minced into a paste.

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Store in the refrigerator, and seal tightly. Pesto will keep for about 5 days. You can also freeze the pesto to use later.

 

 

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One Comment

  1. Thanks Cindy! Really good!

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