Pesto - makes 3/4 cup

1½           ounces Parmigiano Reggiano, cut into ½-inch cubes

¹/₃            cup toasted pine nuts (may substitute another nut,
   like walnuts, if not available)

2             garlic cloves, peeled

½ to ¾     teaspoon kosher salt

1½           cups packed fresh basil leaves

¹/₃            cup extra virgin olive oil, divided

Nutritional information per serving (1 tablespoon):

Calories 94 (89% from fat) • carb. 1g • sugars 0g • pro. 1g • fat 10g • sat. fat 2g

• chol. 2mg • sod. 152mg • calc. 49mg • fiber 0g

1.
Put the cheese into the chopping cup. Select Speed 5 and pulse to process until finely ground, about 5 pulses.

2.
Add the nuts, garlic and salt. Process on Speed 5 until chopped, about 30 seconds.

3. 
Add half of the basil and process until chopped. Add the remaining basil and process until chopped. Add half of the oil and process until combined. Add the remaining oil and process until mixture is homogenous and finely chopped, about 1 minute.

4.
Taste and adjust seasoning as desired. Transfer pesto to an airtight container – either drizzle additional olive oil on top of the pesto or press a piece of plastic wrap directly on top prior to covering the container. Pesto will keep in the refrigerator for up to a week, or frozen for up to 1 month.