Pesto
A favorite for dressing pasta, and also wonderful on steamed potatoes and vegetables. You can vary your pesto by using other herbs such as cilantro, mint or parsley and by using other nuts such as almonds, pecans or walnuts.
Makes about ¾ cup
1½ | ounces Reggiano Parmigiano, |
| cut into |
¹⁄³ | cup toasted pine nuts |
2garlic cloves, peeled ¾ teaspoon kosher salt
1½ cup packed fresh basil leaves ½ cup extra virgin olive oil
Place the cheese in the work bowl; pulse on Chop 5 times; process continuously on Chop until finely ground, about 10 seconds. Remove and reserve.
Add nuts to the work bowl; pulse on Chop 5 times. Remove and reserve with the cheese.
Add the garlic and salt to the work bowl; process 5 seconds on Chop. Scrape the work bowl. Add the basil leaves and half of the olive oil. Pulse on Grind 10 times then grind continuously for about 15 seconds; scrape the 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 cover. 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.
Transfer pesto to an airtight container. Pesto will keep in refrigerator for up to a week. It may also be frozen.
Nutritional information per serving (1 tablespoon):
Calories 120 (91% from fat) • carb. 1g • pro. 2g • fat 13g
•sat. fat 2g • chol. 5mg • sod. 200mg
•calc. 52mg • fiber 0g
Roasted Red
Pepper Sauce
Use this sauce for vegetables or meats, or try our creamy variation to use as a dip for fresh vegetable crudités or pita chips.
Makes about 2 cups
3 garlic cloves, peeled
2strips lemon zest (1 x ½ inches), white pith removed
1½ teaspoons kosher salt
1½ teaspoons herbes de Provence
2 tablespoons fresh lemon juice
2tablespoons regular or white balsamic vinegar
¹⁄³ | cup extra virgin olive oil |
3jars (12 ounces each) roasted red peppers, drained but not rinsed
Add the garlic, zest, salt, and herbes to the work bowl; chop for 5 to 10 seconds. Scrape the bot- tom and sides of the work bowl. Add the lemon juice, vinegar, olive oil and peppers. Pulse on Chop, 10 times, then process for 15 to 20 seconds until smooth.
Transfer to a resealable container and refrigerate for at least 30 minutes to allow the flavors to blend. The sauce will keep up to 1 week refrigerated.
Roasted Red Pepper Dip Variation: Make half the recipe. Add 2 ounces of regular or lowfat cream cheese and ¼ cup of sour cream or plain yogurt that has been drained; chop for 10 to 15 seconds until homogenous.
Nutritional information per serving (2 tablespoons): Calories 21 (40% from fat) • carb. 3g • pro. 1g • fat 1g
•sat. fat 0g • chol. 0mg • sod. 1092mg
•calc. 28mg • fiber 1g
MANGO SALSA
Mango salsa is excellent served over grilled fish such as salmon, tuna, swordfish or scallops, and grilled chicken, duck or pork tenderloin. It can also be served like traditional tomato salsa with tortilla chips.
Makes 4 cups
½red bell pepper (about 1 ounce), cut into
2 small garlic cloves, peeled
1jalapeño pepper, stemmed and seeded, cut into
1small red onion (about 1½ ounces), peeled, cut into
2mango, peeled and pitted, cut into
3tablespoons fresh cilantro leaves
1 tablespoon fresh lime juice
3tablespoons rice vinegar (may use raspberry or white balsamic vinegar)
1 teaspoon honey
Place the red pepper in the bowl of your Cuisinart® Chopper/Grinder fitted with the chopping blade. Pulse 4 to 6 times, or until roughly chopped. Transfer to a medium mixing bowl; reserve.
Add the garlic, jalapeño pepper and onion to the work bowl. Pulse 6 to 7 times to chop. Remove and add to the bowl with the reserved red pepper.
Add ½ of the mango and cilantro to work bowl and pulse until mango is roughly chopped, about 10 pulses. Transfer to the bowl with the reserved vegetables; reserve. Repeat with the remaining mango. Combine the lime juice, vinegar and honey; stir well into the reserved mixture.
Cover and let sit for 30 minutes to allow the flavors to blend.
If not using immediately, cover and refrigerate.
Nutritional information per 2 tablespoons serving: Calories 11 (3% from fat) • carb. 3g • pro. 0g • fat 0g
•sat. fat 0g • chol. 0mg • sod. 5mg
•calc. 2mg • fiber 0g
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