9
the work bowl. Add the basil leaves and half the
olive oil. Pulse on grind 10 times, then grind con-
tinuously for about 15 seconds.
Scrape the work bowl. With the machine running
on grind, add the 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. Let the pesto sit for 30
minutes or longer to allow the flavours to develop.
Pesto sauce will keep refrigerated for up to a
week, or may be frozen. Transfer the sauce to an
airtight container. Smooth the top to an even level
and top with layer of olive oil; cover and refriger-
ate until ready to use.
Nutritional analysis per ½ tablespoon (7 ml) ):
$BMPSJFT GSPNGBUtDBSCHtQSPHtGBUH
tTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
Serving idea:
Try it as a fast, fresh topping for salmon fillets.
Place 6-ounce (170 g) salmon fillets skin-side
down on a lightly oiled baking sheet. Spread each
fillet with a thin layer of pesto and sprinkle with
fresh breadcrumbs. Bake in a preheated 400º F
(204º C) oven for 10 to 15 minutes, until cooked
(about 10 minutes per inch [2.5 cm] of thick-
ness) and opaque, and breadcrumbs are lightly
browned. Let rest 5 minutes before serving.
Roasted Red
Pepper Sauce
Use this sauce for vegetables or meats, or try our
creamy variation to use as a dip for fresh veg-
etable crudités or pita chips.
Makes 1-1/8 cups (253 ml)
Preparation: 10 minutes or less
1 – 2 cloves garlic (to taste), peeled *
1
strip lemon zest (2 x ½ inches
[5 x 1.25 cm]), bitter white pith removed
1
teaspoon (5 ml) kosher salt
1
teaspoon (5 ml) herbs de Provençe
1½
tablespoons (25 ml) fresh lemon juice
1½
tablespoons (25 ml) regular or white
balsamic
vinegar
¼
cup (50 ml) extra virgin olive oil
1
jar (12 ounce [340 g]) roasted red
peppers, drained but not rinsed
4
large fresh red peppers, roasted,
cut in eighths
Add the garlic, zest, salt, and herbs to the work
bowl and 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 refrigerate for at least 30 minutes
to allow the flavours to blend. Will keep up to 1
week refrigerated.
Roasted Red Pepper Dip Variation: Make half the
recipe (use a 6–7 ounce [170–198 g] jar of roasted
peppers). Add 2 ounces (57 g) of regular or lowfat
cream cheese and 1/4 cup (50 ml) of sour cream or
plain yogurt that has been drained, and chop for 10
to 15 seconds until combined and smooth. [To drain
yogurt, place yogurt in a yogurt funnel or strainer
lined with a paper coffee filter over a bowl, and allow
the liquid (whey) to drain for several hours, until
desired thickness is reached.]
*If you prefer a lighter garlic flavour, you may
blanch the peeled garlic in boiling water for 4 to 5
minutes. Drain, cool and use in this or any other
recipe.
Nutritional analysis per tablespoon (15 ml) ):
$BMPSJFT GSPNGBUtDBSCHtQSPHtGBUH
tTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
Lemon Herb Butter
This compound butter is delicious on vegetables
or grilled meats. You may vary the herbs used,
such as basil, tarragon or thyme butter, to create
your own flavours, omit the zest or change the
citrus, add in chopped olives or sun-dried toma-
toes, or use roasted garlic or shallots in place of
the garlic.
Makes about ¾ cup (175 ml)/12 servings
Preparation: 10 minutes or less, plus standing
time
2
cloves garlic, peeled
2
strips lemon zest, 2 x 1/2 inches
(5 x 1.25 cm), bitter white pith removed
½
teaspoon (2 ml) kosher salt
1
/
3
cup (75 ml) packed Italian
parsley
leaves
2
teaspoons (10 ml) fresh rosemary
leaves
3
tablespoons (45 ml) fresh lemon juice
1
teaspoon (5 ml) Dijon-style mustard
¼
teaspoon (1 ml) freshly ground pepper
(white or black)
3
/
4
cup (175 ml) (6 ounces [170 g]) unsalted
butter, cut in 12 pieces
Process garlic, lemon zest and salt on chop until
finely chopped, about 20 seconds; scrape prep
bowl. Add parsley and rosemary leaves; pulse on
chop, 10 to 15 times. Add lemon juice, mustard
and pepper; process on chop to blend well, about
30 seconds. Add butter and grind to cream, about
30 to 40 seconds. Transfer to a container and let
stand for 30 minutes to allow flavours to blend.
Use as a spread for breads, as a topping for
freshly steamed vegetables or baked potatoes, or
as a compound butter with grilled meats or fish.
To serve as a compound butter with grilled meats,
Summary of Contents for DLC-2AC SERIES
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