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9
PESTO
A favorite for dressing pasta, and also wonderful 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; process 5 sec-
onds on Chop. Scrape the work bowl. Add the basil leaves
and half of the olive oil. Pulse on Grind 10 times then
grind continuously for about 15 seconds; scrape the bowl.
With the machine running on Grind, add the remaining
oil slowly, in a steady stream, through one of the holes in
the recessed area of the cover. 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 varia-
tion 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 herbes 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 herbes 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 refrigerate 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. 1092mg
• calc. 28mg • fiber 1g
MANGO SALSA
Mango salsa is excellent served over grilled fish such as salmon,
tuna, swordfish or scallops, and grilled chicken, duck or pork
tenderloin. It can also be served like traditional tomato salsa
with tortilla chips.
Makes 4 cups
½ red bell pepper (about 1 ounce), cut into
½-inch pieces (¼ cup)
2 small garlic cloves, peeled
1 jalapeño pepper, stemmed and seeded, cut
into ½-inch pieces
1 small red onion (about 1½ ounces), peeled, cut
into ½-inch pieces
2 mango, peeled and pitted,
cut into ½-inch pieces, divided
3 tablespoons fresh cilantro leaves
1 tablespoon fresh lime juice
3 tablespoons rice vinegar (may use
raspberry or white balsamic vinegar)
1 teaspoon honey
Place the red pepper in the bowl of your Cuisinart
®
Chopper/Grinder fitted with the chopping blade. Pulse 4
to 6 times, or until roughly chopped. Transfer to a medium
mixing bowl; reserve.
Add the garlic, jalapeño pepper and onion to the work
bowl. Pulse 6 to 7 times to chop. Remove and add to the
bowl with the reserved red pepper.
Add ½ of the mango and cilantro to work bowl and pulse
until mango is roughly chopped, about 10 pulses. Transfer
to the bowl with the reserved vegetables; reserve. Repeat
with the remaining mango. Combine the lime juice, vin-
egar and honey; stir well into the reserved mixture.
Cover and let sit for 30 minutes to allow the
flavors to blend.
If not using immediately, cover and refrigerate.
Nutritional information per 2 tablespoons serving:
Calories 11 (3% from fat) • carb. 3g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 5mg
• calc. 2mg • fiber 0g
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