PESTO SAUCE
3 ounces Parmesan cheese, cut into 1/2 inch pieces
3 small garlic cloves, peeled and quartered
3/4 cup extra virgin olive oil
2 cups fresh basil leaves, loosely packed
1/4 cup pine nuts
Place cheese in blender jar. Place cover on blender jar. Turn blender on and blend on liquefy until finely ground, about 30 seconds. Reserve.
Add garlic, and blend on liquefy until minced, about 15 seconds.
Add remaining ingredients in order listed including reserved cheese; blend on liquefy until combined, about 45 50 seconds. Turn blender off.
Pesto may be stored in refrigerator, in an airtight container, for up to 5 days. It also freezes well.
Makes 8 servings
Source: Cuisinart SmartPower Blender Manual
3 ounces Parmesan cheese, cut into 1/2 inch pieces
3 small garlic cloves, peeled and quartered
3/4 cup extra virgin olive oil
2 cups fresh basil leaves, loosely packed
1/4 cup pine nuts
Place cheese in blender jar. Place cover on blender jar. Turn blender on and blend on liquefy until finely ground, about 30 seconds. Reserve.
Add garlic, and blend on liquefy until minced, about 15 seconds.
Add remaining ingredients in order listed including reserved cheese; blend on liquefy until combined, about 45 50 seconds. Turn blender off.
Pesto may be stored in refrigerator, in an airtight container, for up to 5 days. It also freezes well.
Makes 8 servings
Source: Cuisinart SmartPower Blender Manual
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