THREE-HERB PESTO
CHEF’S BLENDER
On baking sheet, place walnuts in single layer. Bake at 375° F 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, 1⁄4 cup 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 1⁄4 cup 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 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.
1⁄3 cup chopped walnuts or pine nuts
2 cloves garlic, peeled
13⁄4 cups loosely packed fresh parsley leaves
1cup loosely packed fresh basil leaves
3tablespoons loosely packed fresh cilantro leaves, if desired
3⁄4 cup shredded Parmesan cheese
1 teaspoon fresh lemon juice
1⁄4 teaspoon salt
1⁄2 cup extra virgin olive oil, divided
Cooked pasta and/or vegetables, if desired
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BLENDER RECIPES
