9
PESTO
A favourite 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 (175 ml)
1½ ounces (43 g) Reggiano Parmigiano,
cut into ½-inch (1.25 cm) cubes
¹⁄³
cup (75 ml) toasted pine nuts
2
garlic cloves, peeled
¾
teaspoon (3.75 ml) kosher salt
1½
cup (375 ml) packed fresh basil leaves
½
cup (125 ml) 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 seconds 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 [15 ml]):
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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 about 2 cups (500 ml)
3
garlic cloves, peeled
2
strips lemon zest (1 x ½ inches [2.5 x
1.25 cm]), white pith removed
1½
teaspoons (7 ml) kosher salt
1½
teaspoons (7 ml) herbes de Provence
2
tablespoons (30 ml) fresh lemon juice
2
tablespoons (30 ml) regular or white
balsamic vinegar
¹⁄³
cup (75 ml) extra virgin olive oil
3
jars (12 ounces [340 g] 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 bot-
tom 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. The sauce will keep up to 1 week
refrigerated.
Roasted Red Pepper Dip Variation:
Make half
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fat cream cheese and ¼ cup (50 ml) of sour cream
or plain yogurt that has been drained; chop for 10
to 15 seconds until homogenous.
Nutritional information per serving
(2 tablespoons [30 ml]):
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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 (1 L)
½
red bell pepper (about 1 ounce [30 g]),
cut into ½-inch (1.25 cm) pieces (¼ cup
50 ml])
2
small garlic cloves, peeled
1
jalapeño pepper, stemmed and seeded,
cut into ½-inch (1.25 cm) pieces
1
small red onion (about 1½ ounces
[43 g]), peeled, cut into ½-inch pieces
2
mango, peeled and pitted,
cut into ½-inch (2.5 cm) pieces, divided
3
tablespoons (45 ml) fresh cilantro leaves
1
tablespoon fresh lime juice
3
tablespoons (45 ml) rice vinegar (may
use raspberry or white balsamic vinegar)
1
teaspoon (5 ml) honey
Place the red pepper in the bowl of your Cuisinart
®
Chopper/Grinder fitted with the chopping blade.
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Transfer to a medium mixing bowl; reserve.
Add the garlic, jalapeño pepper and onion to the
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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, vinegar and
honey; stir well into the reserved mixture.
Cover and let sit for 30 minutes to allow the
flavours to blend.
If not using immediately, cover and refrigerate.
