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21
Peach Salsa
Peach salsa is excellent served over grilled fish,
chicken or even pork tenderloin. It can also be
served like traditional tomato salsa with tortilla chips.
We love it paired with our Crab Cakes on page 22.
Makes about 1½ cups
¼ large red bell pepper, cored, seeded and
cut into ½-inch pieces
1 small garlic clove
1 small jalapeño, halved and seeded, cut into
½-inch pieces
½ small red onion, cut into ½-inch pieces
2 peaches, peeled and pitted, cut into
½-inch pieces
1½ tablespoons fresh cilantro or parsley
2 teaspoons fresh lime juice
1½ teaspoons rice vinegar (may use raspberry
or white balsamic vinegar in place of the
rice)
½ teaspoon honey
Pinch kosher salt
1. Insert the chopping blade into the work bowl
of the Food Processor Attachment. Fit onto
blender base.
2. Put the red pepper into the work bowl and
pulse on High to roughly chop, about 2 pulses.
Reserve in a separate mixing bowl.
3. Put the garlic, jalapeño and onion in the work
bowl. Pulse on High, 2 to 3 times, to chop.
Remove and reserve in the same bowl as the
red pepper.
4. Add the peaches and cilantro or parsley to the
work bowl and pulse on High, 2 to 3 times,
until peaches are roughly chopped. Transfer
peaches and cilantro or parsley to the bowl
with the other chopped vegetables. Stir in
the lime juice, vinegar, honey and salt. Cover
and let salsa rest to allow flavors to develop
(a minimum of 30 minutes). Taste and adjust
seasoning as desired.
Nutritional information per serving (2 tablespoons):
Calories 10 (5% from fat) • carb. 2g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 6mg • calc. 2mg • fiber 0g
Pesto
If you have other herbs or nuts, use them in place
of the basil and pine nuts.
Makes ½ cup
1 ounce Parmesan, cut into ½-inch pieces
¼ cup pine nuts, lightly toasted
2 garlic cloves
½ teaspoon kosher salt
Pinch freshly ground black pepper
1 cup tightly packed fresh basil leaves
1
⁄3
cup extra virgin olive oil, divided
1. Insert the chopping blade into the work bowl
of the Food Processor Attachment. Fit onto
blender base. Put the cheese into the work
bowl. Pulse to break up, about 5 times on
High, and then process continuously for about
20 seconds, or until ground (it does not have to
be extra fine because it will be blended more
with the rest of the ingredients).
2. Add the nuts, garlic, salt and pepper to the
work bowl with the cheese. Pulse on High
about 5 times and then process on High for
about 5 seconds. Scrape down the sides of
the bowl. Add the basil and half of the olive oil.
Pulse a few times, and then run continuously
on Low while adding the remaining olive oil
through the drizzle hole in the food pusher, until
desired consistency is achieved.
3. To store the pesto, transfer to a glass jar or
bowl, tap to remove all air bubbles, even out
the surface. Float a layer of olive oil on top;
cover with plastic wrap and refrigerate. The
pesto will keep for 5 days in the refrigerator, or
it may be frozen.
Nutritional information per serving (1 tablespoon):
Calories 125 (90% from fat) • carb. 1g • pro. 2g • fat 13g
• sat. fat 2g • chol. 2mg • sod. 190mg • calc. 52mg.
• fiber 0g
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