![SPINACH PESTO &](/images/new-backgrounds/179027/17902725x1.webp)
stream through the opening in the blender jar lid while blending on Purée for 20 sec- onds. Transfer the hummus to a bowl and let stand for 30 minutes before serving to allow flavors to develop. Hummus will keep covered in the refrigerator for up to
a week.
Nutritional information per tablespoon:
Calories 23 (44% from fat) • carb. 2g • pro. 1g • fat 1g sat. fat 0g • chol. 0mg • sod. 34mg • calc. 8mg • fiber 1g
SPINACH PESTO &
WHITE BEAN DIP
Serve this dip with crudités or pita chips as dippers.
Makes about 2 cups
1tablespoon fresh lemon juice or white balsamic vinegar
1⁄2 cup pesto (made with spinach), below
1can
Place ingredients in blender jar in order listed. Cover blender jar. Set on Mix and blend until smooth and creamy, about
Nutritional information per serving (2 tablespoons): Calories 53 (50% from fat) • carb. 5g • pro. 2g • fat 3g sat. fat 1g • chol. 1mg • sod. 13mg • calc. 31mg • fiber 1g
1⁄3 cup extra virgin olive oil
1cup fresh basil leaves, loosely packed *
3tablespoons lightly toasted pine nuts or walnuts
Place cheese cubes in blender jar; cover blender jar. Set on Stir. Use Pulse to chop the cheese,
Nutritional information per serving
Calories 116 (87% from fat) • carb. 1g • pro. 2g fat 12g • sat. fat 2g • chol. 3mg • sod. 45mg calc. 61mg • fiber 0g
*For spinach pesto:
Add 1⁄2 teaspoon fennel seed and
2 teaspoons dried basil when chopping the garlic. Substitute 2 cups washed and dried baby spinach leaves for the basil.
1 teaspoon unsalted butter
1 teaspoon extra virgin olive oil
1small onion (4 ounces), peeled, cut in
1rib celery (2 ounces), cleaned, cut in
1carrot (2 ounces), peeled, cut in
1tablespoon white rice
1teaspoon basil
2cups
2cans
2 roasted red peppers, seeded
1⁄2 teaspoon kosher salt
1⁄8 teaspoon white pepper
1⁄2 cup
Heat the butter and olive oil in a
PESTO SAUCE
Serve as a topping for hot pasta or to add flavor to dips, dressings, or other sauces.
Makes about 3⁄4 cup
1ounce Parmesan cheese, cut in
HOT AND COLD SOUPS
CREAMY TOMATO & RED
PEPPER BISQUE
Makes 8 servings
Preparation: 15 minutes active,
Strain the solids from the cooking liquid, reserving the cooking liquid and returning it to the saucepan. Place the solids in the blender jar. Add roasted peppers and 1 cup of the cooking liquid to the blender jar. Select Purée. Pulse 10 times to chop, then process for
13