Tartar Sauce
A little lower in fat than most, this tartar sauce is good not only with fish and shellfish,
but also with steamed fresh vegetables.
Makes 1½ cups / 24 tablespoons
1½ ounces shallots or green onions, trimmed and cut into
2ounces drained sweet gherkin pickles
3 tablespoons fresh flat parsley leaves 1½ tablespoons fresh dill weed
2¼ teaspoons
¾ teaspoon fresh thyme leaves 2½ tablespoons drained capers
¾ cup Basic Mayonnaise (see previous recipe)
1cup nonfat plain yogurt, drained overnight to remove the whey (yield=½ cup)
¼teaspoon freshly ground black pepper
Insert the metal blade. Use the pulse to chop the shallots, gherkins and parsley, 15 quick pulses. Add the dill, mustard, thyme, and capers; pulse 5 times to chop. Add the mayon- naise, drained yogurt and black pepper; pulse to combine, 5 times; do not overprocess.
Refrigerate until ready to use.
Nutritional information per tablespoon:
Calories 68 (83% from fat) • carb. 2g • pro. 1g • fat 6g • sat. fat 1g
• chol. 13mg • sod. 101mg • calc. 16mg • fiber 0g
Pesto
Our Pesto is lower in fat than traditional pestos, and just as flavorful.
Makes ¾ cup
1small garlic clove
1ounce Reggiano Parmigiano, cut into
4 cups packed fresh basil leaves, washed and dried
3 tablespoons lightly toasted pine nuts or walnuts
¼ teaspoon plus pinch salt
5 tablespoons extra virgin olive oil
Insert the metal blade. With the machine running, drop the cheese down the feed tube and process to finely chop. Chop the garlic clove in the same fashion. Scrape down the sides of the work bowl. Add the basil, pine nuts, and salt to the work bowl. Pulse to chop, 20 to 30 times. Scrape down the sides of the work bowl.
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