THREE-HERB PESTO

CHEF’S BLENDER

On baking sheet, place walnuts in single layer. Bake at 375° F (190° C) for 4 to 7 minutes, or until light brown and aromatic. Set aside.

Place garlic in blender jar. Cover and blend at High 3 to 5 seconds, or until chopped. Add parsley, basil, cilantro, if desired, cheese, lemon juice, salt, 14 cup (60 ml) oil, and walnuts. Cover and blend at High 5 to 10 seconds, or until chopped; scrape sides of blender jar if necessary. With blender running at High, slowly add remaining 14 cup (60 ml) olive oil through opening in jar lid; blend 5 to 10 seconds, or until combined. If desired, serve tossed with hot pasta and/or vegetables. Refrigerate or freeze leftovers.

BAR BLENDER

Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed in the “On” position.

Yield: About 7 servings (2 tablespoons [30 ml] per serving).

Per Serving: About 220 cal, 5 g pro, 2 g carb, 22 g total fat, 4 g sat fat, 5 mg chol, 230 mg sod.

13 cup (75 ml) chopped walnuts or pine nuts

2 cloves garlic, peeled

134 cups (425 ml) loosely packed fresh parsley leaves

1cup (250 ml) loosely packed fresh basil leaves

3tablespoons (45 ml) loosely packed fresh cilantro leaves, if desired

34 cup (175 ml) shredded Parmesan cheese

1teaspoon (5 ml) fresh lemon juice

14 teaspoon (1 ml) salt

12 cup (125 ml) extra virgin olive oil, divided

Cooked pasta and/or vegetables, if desired

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BLENDER RECIPES

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KitchenAid 4KPCB348, Blender, 4KPCB148, 35 manual THREE-HERB Pesto

Blender, 4KPCB148, 35, 4KPCB348 specifications

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