Cuisinart DLC-4CHB manual Pesto, Roasted Red Pepper Sauce, Lemon Herb Butter

Pesto

A favorite for dressing pasta, and also wonder- ful 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 ½-inch cubes

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; pro- cess 5 seconds on Chop. Scrape the work bowl. Add the basil and half of the olive oil. Pulse on Grind 10 times then grind continuous- ly for about 15 seconds; scrape the bowl. With the machine running on Grind, add the remain- ing oil slowly, in a steady stream, through one of the holes in the recessed area of the lid. 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 herbs 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 herbs to the work bowl; chop for 5 to 10 seconds. Scrape the bottom 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 refriger- ate 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. 1019mg

•calc. 28mg • fiber 1g

Lemon Herb Butter

This compound butter is delicious on

vegetables or grilled meats. You may vary the herbs with a mix of your favorites.

Makes about 11⁄3 cups

3 garlic cloves

3strips lemon zest, 2 x ½ inches, white pith removed

¾teaspoon kosher salt

½cup packed Italian parsley leaves

1 tablespoon fresh rosemary leaves

¼ cup fresh lemon juice 1½ teaspoons Dijon mustard

½teaspoon freshly ground black pepper

1 cup unsalted butter, room temperature, cut into 16 pieces

Process garlic, lemon zest and salt on Chop until finely chopped, about 10 seconds; scrape work bowl and then process for an additional 5 seconds. Add parsley and rosemary; pulse 10 to 15 times on Chop. Add lemon juice, mustard and pepper; process on Chop to blend, about 30 seconds. Add butter and pulse 10 to 15 times on Grind; scrape down bowl. Process on grind for an additional 30 to 40 seconds, stop- ping to scrape down bowl as needed.

To serve as a compound butter with grilled meats or fish, shape the butter into a log, about 1 inch in diameter; wrap tightly in plastic wrap and refrigerate or freeze. Slice and serve 1⁄8- inch thick slices of butter on top of hot grilled steaks, boneless chicken breasts or seafood steaks.

Nutritional information per serving (½ tablespoon): Calories 40 (96% from fat) • carb. 0g • pro. 0g • fat 5g

•sat. fat 3g • chol. 10mg • sod. 45mg

•calc. 3mg • fiber 0g

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