Pesto
Makes about 1/2 cup 

1 ounce Reggiano Parmigiano, cut in 1/2-inch cubes 
1/2 cup toasted pine nuts or walnuts 
1 clove garlic, peeled 
1/2 teaspoon kosher salt 
1 cup (packed) fresh basil leaves, washed and dried completely 
1/3 cup extra virgin olive oil 

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. 

Add the nuts to the work bowl and pulse on chop 5 times
Remove and reserve. 

Add the garlic and salt to the work bowl and process 5 seconds on chop
Scrape the bottom and sides of the work bowl. 
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.
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. 
Add the reserved cheese and nuts to the mixture. 
Pulse 10 times on chop to blend. 

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

Pesto sauce will keep refrigerated for up to a week, or may be frozen.
Transfer the sauce to an airtight container. 

from the Cuisinart Mini-Prep Plus Manual