2.Let mixture blend an additional 30 seconds after all ingredients have been added.
Nutritional information per serving (1 tablespoon):
Calories 93 (90% from fat) • carb. 1g • pro. 0g • fat 11g • sat. fat 2g
• chol. 0mg • sod. 57mg • calc. 1mg • fiber 0
Pesto
This is a traditional basil pesto but experiment with other herbs like
parsley and cilantro and nuts like walnuts.
Makes about ¾ cup
1½ ounces Reggiano Parmigiano, cut into
1∕3 cup toasted pine nuts (may substitute another nut like wal nuts if not available)
2 garlic cloves
½ to ¾ teaspoon kosher salt
1½ cups packed fresh basil leaves
1∕3 cup extra virgin olive oil
1.Insert the chopping blade into the work bowl. Add the cheese to bowl and pulse about 5 times to break up, and then process until finely ground, about 15 to 20 seconds. Remove and reserve.
2.Add nuts to the work bowl. Pulse about 8 times until chopped; remove and reserve with the cheese.
3.Add the garlic and salt to the work bowl; process for 5 seconds. Scrape down the sides of the bowl and add the basil and half of the olive oil. Pulse about 10 to 12 times for 10 to 15 seconds; scrape bowl. With the motor running, add the remaining oil slowly through the feed tube in a steady stream until blended. Add the reserved cheese and nuts and process for 10 to 15 seconds to fully blend.
4.Transfer pesto to an airtight container. Pesto will keep in the refrigerator for up to a week, or it may be frozen.
Nutritional information per serving (2 tablespoons):
Calories 144 (88% from fat) • carb. 2g • pro. 3g • fat 15g • sat. fat 3g
• chol. 5mg • sod. 282mg • calc. 73mg • fiber 1g
Classic Caesar Salad
An old favorite made fresh at home.
Makes 4 to 6 servings
Croutons:
2cups crusty bread, cut into
1tablespoon extra virgin olive oil
1garlic clove, crushed
¼ teaspoon kosher salt
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