Recipe

Classic Pesto Sauce

Time: 2-3 minutes

Yield: ¾ cup


2 tablespoons coarsely chopped walnuts or pine nuts 1 garlic clove, peeled 3 tablespoons extra-virgin olive oil	4 cups basil leaves (about 4 ounces) ½ cup (2 ounces) grated fresh Parmesan cheese ¼ teaspoon salt

Drop nuts and garlic through a food chute with the food processor on; process until minced.

Add oil; pulse 3 times.

Add basil, cheese, and salt; process until finely minced, scraping sides of bowl once.

Adapted from Cooking Light, September 2002