Cuisinart CBT-500FP manual Sauces and Dressings, Pesto, Rustic Tomato Sauce Basic Vinaigrette

SAUCES AND DRESSINGS

PESTO

Makes about 2⁄3 cup

1 ounce Parmigiano-Reggiano, cut in 1⁄2-inch cubes 1⁄4 cup toasted pine nuts or walnuts

1 clove garlic, peeled

1cup (packed) fresh basil leaves, washed and dried completely

1⁄4 cup extra virgin olive oil

1⁄2 teaspoon kosher salt

Insert the chopping blade in the food processor work bowl of the SmartPower Premier Duet™. Turn On and press High. With the machine running, drop the cheese through the feed tube and process to chop finely, about 10 to 15 seconds; remove and reserve. Place the nuts in the work bowl and Pulse to chop, 5 times; remove and reserve. With the machine running, drop the garlic through the feed tube and process to chop, 5 seconds. Scrape work bowl. Add basil leaves to work bowl. Pulse to chop, 5 times, then process until finely chopped, about 5 seconds. With the machine running, add the olive oil in a steady stream to create a smooth emulsion. Scrape work bowl.

Add salt, reserved Parmesan cheese and chopped nuts to work bowl. Process until smooth and blended, about 10 seconds. Transfer to a resealable container, cover with a thin layer of olive oil, cover and refrigerate until ready to use. Pesto may be frozen.

Nutritional information per serving (1 tablespoon): Calories 81 (86% from fat) • carb. 1g • pro. 2g • fat 8g

• sat. fat 1g • chol. 2mg • sod. 69mg • calc. 42mg • fiber 0g

2carrots (4 ounces), peeled and cut in 1⁄2" pieces

2ribs celery, trimmed and cut in 1⁄2" pieces

4cloves garlic, peeled

1teaspoon dried oregano

1teaspoon dried basil

4roasted red bell peppers, cut in 1" pieces

1⁄2 cup dry white wine (such as vermouth)

2tablespoons tomato paste

3cans (15-ounce) recipe ready diced tomatoes with juices

1⁄2 teaspoon kosher salt

1⁄4 teaspoon freshly ground black pepper

In a Cuisinart® 33⁄4-quart saucepan, heat the olive oil over medium heat. Add the onion, carrot, celery, garlic, oregano and basil.

Cover loosely and cook until the vegetables are softened, 6 to

8 minutes. Stir in the roasted red peppers, wine, tomato paste, and tomatoes. Bring to a boil, then reduce heat and simmer for 35 to

40 minutes, loosely covered. Uncover and simmer for 15 to 20 minutes longer to thicken. Turn off heat and let sit 5 minutes.

Strain the solids from the liquids, and return the liquid to the saucepan. Place the solids in the blender jar with 1⁄2 cup of the cooking

liquid. Cover the blender jar. Set on Low and Pulse 10 times to chop. Use a plastic spatula to scrape the sides of the blender jar. Blend for

20 to 30 seconds, until smooth. Return the puréed tomato mixture to the liquid in the saucepan and reheat gently over medium low heat. Add salt and pepper.

Nutritional information per half cup serving:

Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g

• sat. fat 0g • chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g

RUSTIC TOMATO SAUCE BASIC VINAIGRETTE

Healthy and delicious at the same time!

This basic vinaigrette is perfect for a crisp green salad.

Makes about 8 cups		Makes about 11⁄2 cups – can be doubled
1	tablespoon extra virgin olive oil	1	clove garlic, peeled
1	onion (8 ounces), peeled and cut in 1⁄2" pieces	2	tablespoons Dijon-style mustard

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