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
2
garlic 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
2
strips lemon zest (1 x ½ inches),
white pith removed
1½
teaspoons kosher salt
1½
teaspoons herbs de Provence
2
tablespoons fresh lemon juice
2
tablespoons regular or white balsamic
vinegar
1
⁄
3
cup extra virgin olive oil
3
jars (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 1
1
⁄
3
cups
3
garlic cloves
3
strips lemon zest, 2 x ½ inches,
white pith removed
¾
teaspoon kosher salt
½
cup packed Italian parsley leaves
1
tablespoon fresh rosemary leaves
¼
cup fresh lemon juice
1½
teaspoons Dijon mustard
½
teaspoon 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
8