Cuisinart BFP-10 manual Pesto Hummus Garlic Roasted

15

cooked until minutes, 15 to 10 for oven 400ºF preheated a in Bake
.MiniPrep) ®Cuisinart the in (made breadcrumbs fresh with sprinkle
and pesto of layer thin a with fillet each Spread .sheet baking oiled
lightly a on down side skin fillets salmon ounce-6 to 5 Place fillets:
salmon for topping fresh fast, a as it Try .that just than versatile more
much is it pasta, for sauce wonderful a is pesto While idea: Serving
0g fiber • 26mg .calc • 65mg .sod • 1mg .chol •
0g fat .sat • 2g fat • 1g .pro • 1g .carb • fat) from (67% 21 Calories
tablespoon: ½ per analysis Nutritional
.frozen be may Pesto .use to ready until refrigerate
and cover oil, olive of layer thin a with cover container, resealable
a to Transfer .seconds 10 about blended, and smooth until Process
.bowl work to nuts chopped and cheese Parmesan reserved salt,
Add .bowl work Scrape .emulsion smooth a create to stream steady
a in oil olive the add running, machine the With .seconds 5 about
chopped, finely until process then times, 5 chop, to Processor Food
on Pulse .bowl work to leaves basil Add .bowl work Scrape .seconds
5 chop, to process and tube feed the through garlic the drop running,
machine the With .reserve and remove times; 5 chop, to pulse
and bowl work the in nuts the Place .reserve and remove seconds;
15 to 10 about finely, chop to process and tube feed the through
cheese the drop running machine the With .Processor Food on
Process .bowl work processor food the in blade chopping the Insert
salt kosher teaspoon	½
oil olive virgin extra cup	¼
completely dried and washed
leaves, basil fresh (packed) cups	1½
peeled garlic, clove	1
walnuts or nuts pine toasted cup	¼
cubes inch-½ into cut Parmigiano,-Reggiano ounce	1
3
cup 2/ about Makes
.hazelnuts or pecans almonds, as such nuts other using
by and parsley or mint cilantro, as such herbs other using by pesto your
vary may You .sandwich mozzarella and tomato fresh a on spread a as or
vegetables, fresh steamed potatoes, steamed or boiled on wonderful also
is and pasta, dressing for favorite a is It .cheese and nuts, pine oil, olive
garlic, leaves, basil of made sauce uncooked thick, a is pesto Traditional

6g fiber • mg 60 .calc • 389mg .sod • 0mg .chol •
1g fat .sat • 10g fat • 7g .pro • 17g .carb • fat) from (50% 181 Calories
cup):	³	(¹/ serving per information Nutritional
.mellow and sweet become will garlic the of flavor pungent
sharp The .golden and tender until minutes 45 to 35 for oven 400ºF
a in roast and foil aluminum duty heavy of sheet a of center the in
them Place .oil olive of amount small a in them toss and hand), on
have to lots do so container, airtight an in week a for refrigerated
keep will (it need you as cloves many as peel garlic, roast *To
.crudités vegetable or chips pita toasted bread, pita of
wedges with Serve .parsley chopped reserved the with sprinkle
and oil olive remaining with drizzle bowl, serving to transfer
serve, To .serving before minutes 30 refrigerator from Remove
		.minutes 30 after serving
not if refrigerate and Cover .serving before longer or minutes 30
for blend to flavors allow to bowl a to Transfer .blended completely
until processing seconds, 20 about stream, steady slow, a in oil
olive the of tablespoons 2 add running, machine the With .seconds
40 to 30 about smooth, until Processor Food on Process .bowl
work the in cumin and salt, tahini, juice, lemon chickpeas, garlic,
roasted the Place .reserve and Remove .times 10 to 8 Processor,
Food on pulse and bowl work on cover Place .blade chopping
the with fitted bowl work processor food the in parsley the Place
		oil olive virgin extra tablespoons	3
		cumin teaspoon	½
		salt kosher teaspoons	2
		tahini cup	¼
		juice lemon fresh cup	½
		drained chickpeas, canned cups	2
		cooled* garlic, roasted cloves	12-8
		leaves parsley Italian tablespoons	2
		3
		cups 21/ about Makes

Pesto Hummus Garlic Roasted