11
RECIPES
Pesto
1 cup
packed basil leaves
2 cloves
garlic
½ cup
fresh flat leaf parsley, stems removed
2 tablespoons
pine nuts or walnuts, toasted
-
dash red pepper flakes
½ cup
extra virgin olive oil
-
salt and pepper to taste
½ cup
grated Parmesan cheese
• Place basil, garlic, parsley, pine nuts, red pepper flakes and 2 tablespoons of the
olive oil in chopper bowl; pulse to chop. Spoon chopped mixture into mixing
bowl. Add remaining oil;
• Use immersion blender to blend well. Season with salt and pepper. Add Parmesan
cheese and use immersion blender to blend until combined. Serve immediately
or refrigerate.
• Makes about 1¼ cups
NOTE:
To serve, toss pesto with 1 pound of hot, cooked pasta. Pesto is also excellent to
rub on chicken before grilling, or blend a little pesto into cream cheese to make a
flavorful spread.
Orange Fruit Dip
1 can (6 ounces)
frozen orange juice concentrate, thawed
1 package (3.4 ounces) instant vanilla pudding
1¼ cups
milk
½ cup
heavy whipping cream
1 can (11 ounces)
Mandarin oranges, drained
• Fresh strawberries, fresh pineapple cubes, grapes, marshmallows or graham
crackers for dipping. Place orange juice and pudding in a deep mixing bowl;
blend with immersion blender.
• Add milk and use immersion blender to blend until smooth. Refrigerate 15
minutes.
• Pour heavy whipping cream into a deep mixing bowl. Use whisk, at low speed, to
beat until frothy. Gradually increase speed and continue to beat until stiff peaks
form.
• Lightly chop Mandarin oranges. Fold whipped cream and oranges into pudding
mixture.
• Refrigerate several hours or overnight.
• Serve as a dip with fresh strawberries, pineapple cubes, grapes, marshmallows or
graham crackers.
• Makes about 2 cups
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