S A U C E S
Pesto
A classic pasta sauce from Italy. One cup is enough for 1 pound of pasta. It’s also good on boiled potatoes or in soups.
INGREDIENTS
4ounces imported Parmesan cheese, at room temperature, cut into
4 | small garlic cloves |
cups tightly packed fresh basil leaves | |
1/3 | cup pine nuts |
3/4 | teaspoon salt |
1/3 | cup olive oil |
Use metal blade to chop cheese and garlic, about 30 seconds. Add remaining ingredients, except oil, and process until combined, about 8 pulses. With machine running, pour oil through feed tube. Process until combined, about 10 seconds. Scrape bowl and continue processing until smooth, about 20 seconds.
Pesto keeps for up to 5 days in the refrigerator and it also freezes well. Some people prefer to omit the cheese when freezing pesto and add it just before serving.
Yield
No-Cook Cranberry-Orange Relish
Only 1 cup of sugar sweetens 1 pound of cranberries. Most cooked relishes call for 2 cups of sugar.
| INGREDIENTS |
2 | cups fresh cranberries |
1/2 | navel orange, unpeeled and quartered |
1/2 | cup sugar |
Use metal blade to coarsely chop fruit, about 8 to 10 pulses. Add sugar and process to combine, about 20 seconds. Store in refrigerator.
Yield
37
Mexican Salsa
Serve this sauce as a topping for tacos, or with grilled fish or chicken. It is best when fresh; it may become slightly bitter after standing a day.
INGREDIENTS
2 jalapeño peppers*
1/3 cup packed cilantro leaves**
1tablespoon lime juice
1/8 teaspoon salt
5 | medium tomatoes, cored and quartered |
1 | medium onion |
Use metal blade to process peppers and cilantro until finely chopped, about 20 seconds. Scrape bowl. Add lime juice and salt; pulse twice to combine.
Add tomatoes and onions; pulse until coarsely chopped, about 10 to 12 times.
Transfer to serving dish. Stir and serve within 1 or 2 hours.
*Handle hot peppers with care. Their oil may irritate your skin and cause your eyes to sting. Wash hands after handling them.
**Substitute
Yield
Raspberry Sauce
A fine finish for ice cream, sherbet or cake. You can substitute strawberries for the raspberries.
| INGREDIENTS |
1 | |
| raspberries in syrup, thawed |
1 | tablespoon honey |
Use metal blade to purée raspberries and honey for 30 seconds. Transfer to fine sieve placed over a mixing bowl. Press solids through the sieve with back of spoon and discard seeds. Serve at room temperature or warm slightly to serve over
ice cream.
Yield 1 cup.
