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Smooth the top to an even level and top with
layer of olive oil; cover and refrigerate until
ready to use.
Nutritional information per 1⁄2 tablespoon:
Calories 21 (67% from fat) • carb. 1g
• pro. 1g • fat 2g • sat. fat 0g • chol. 1mg
• sod. 65mg • calc. 26mg • fiber 0g
Serving idea:
Try it as a fast, fresh topping for salmon fillets.
Place 6-ounce 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 400ºF
oven for 10 to 15 minutes, until cooked (about
10 minutes per inch of thickness) 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
vegetable crudités or pita chips.
Makes 1
1
⁄8 cups
1–2 cloves garlic (to taste), peeled *
1 strip lemon zest (2 x
1
⁄2 inches),
bitter white pith removed
1 teaspoon kosher salt
1 teaspoon herbs de Provençe
1
1
⁄2 tablespoons fresh lemon juice
1
1
⁄2 tablespoons regular or white
balsamic vinegar
1
⁄4 cup extra virgin olive oil
1 jar (12-ounce) 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 flavors to blend. Will
keep up to 1 week refrigerated.
Roasted Red Pepper Dip Variation:
Make half
the recipe (use a 6–7-ounce jar of roasted pep-
pers). Add 2 ounces of regular or lowfat cream
cheese and
1
⁄4 cup 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 flavor, 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 information per tablespoon:
Calories 33 (81% from fat) • carb. 1g
• pro. 0g • fat 3g • sat. fat 0g • chol. 0mg
• sod. 132mg • calc. 4mg • fiber 0g
Lemon Herb Butter
This compound butter is delicious on vegeta-
bles or grilled meats. You may vary the herbs
used, such as basil, tarragon or thyme butter,
to create your own flavors, omit the zest or
change the citrus, add in chopped olives or
sun-dried tomatoes, or use roasted garlic or
shallots in place of the garlic.
Makes about
3
⁄4 cup (12 servings)
2 cloves garlic, peeled
2 strips lemon zest, 2 x
1
⁄2 inches,
bitter white pith removed
1
⁄2 teaspoon kosher salt
1
⁄3 cup packed Italian parsley leaves
2 teaspoons fresh rosemary leaves
3 tablespoons fresh lemon juice
1 teaspoon Dijon-style mustard
1
⁄4 teaspoon freshly ground pepper
(white or black)
3
⁄4 cup (6 ounces) 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 the mixture, about 30 to 40
seconds. Transfer to a container and let stand
for 30 minutes to allow flavors to blend.
Use as a spread for breads or as a topping for
freshly steamed vegetables or baked potatoes.
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:
Calories 105 (96% from fat) • carb. 1g
• pro. 0g • fat 12g • sat. fat 7g • chol. 31mg
• sod. 67mg • calc. 8mg • fiber 0g
Basic Vinaigrette
This recipe may be easily modified by
changing the flavor of the oils and vinegars
used, or by adding herbs or sun-dried
tomatoes. It can also be cut in half or thirds
to make smaller amounts.
Makes 1
1
⁄2 cups
1 clove garlic or small shallot, peeled
(cut shallot in
1
⁄2-inch pieces)
3 tablespoons wine vinegar
3 tablespoons white vinegar or lemon
juice (or flavored vinegar)
2 teaspoons Dijon-style mustard
(regular or grainy)
8
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