9
BASICS
10
BASICS
If you have other herbs or nuts, use them in place of
some of the basil and pine nuts .
BASIL PESTO
4
ounces
(115
G
)
r
eGGiano
p
armiGiano
cheese
,
cut
into
½-
inch
(1.25
cm
)
cubes
4
Garlic
cloves
¾
cup
(175
ml
)
pine
nuts
or
walnuts
,
liGhtly
toasted
6
cups
(1.5
l
)
tiGhtly
packed
fresh
basil
leaves
,
unblemished
(
about
20
ounces
)
½
to
¾
teaspoon
(2
ml
- 3.75
ml
)
kosher
or
sea
salt
²∕³
to
¾
cup
(175-250
ml
)
extra
virGin
olive
oil
Makes about 2½ cups (625 ml)
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. With the machine running,
drop the cheese and garlic through the small feed tube to
process until finely chopped, about 30 seconds. Add the nuts
and pulse to chop, about 5 to 6 pulses. Add the basil leaves
and pulse to chop, 10 to 15 times; scrape the bowl. Add the
salt. With the machine running, add the olive oil in a slow,
steady stream through the small feed tube, processing until
combined and emulsion is formed, about 1 minute. Scrape the
work bowl.
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 (15 ml) ):
Calories 51 (87% from fat)
|
carb. 1g
|
pro. 1g
|
fat 5g
|
sat. fat 1g
|
chol. 1mg
|
sod. 88mg
|
calc. 34mg
|
fiber 0g
SImPLE TOmATO SAUCE
A simple marinara sauce for pasta, or when reduced,
a tasty topping for homemade pizzas .
Makes 4 cups (1 L) tomato sauce for pasta / 2½ cups (625 ml)
tomato sauce for pizza.
Approximate preparation time: 10 to 15 minutes, plus
1 hour cooking (cook an additional 40 minutes to make the
reduced pizza sauce)
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Add the onion and pulse to
chop, about 10 times. Put the olive oil into a 6-quart saucepan
over medium heat. When the oil shimmers across the pan, add
the onion. With the processor running, drop the garlic through
the feed tube to chop. Add the garlic and oregano to the pan.
Cook until onion is softened and the garlic is fragrant. While
the onion mixture is cooking, add the tomatoes to the work
bowl and pulse to chop. Add the tomatoes to the pan with the
basil, wine and salt. Bring to a boil and then reduce the heat to
low; cover the pan loosely and simmer for 50 to 60 minutes.
Turn off the heat and let cool in the pan for 10 minutes. Stir in
the black pepper and optional red pepper flakes. Taste and
adjust seasoning accordingly.
If you would like a sauce for pizza, continue to simmer,
uncovered, for 40 additional minutes to reduce, stirring now
and then. Transfer the reduced sauce to a bowl to cool before
using as a pizza topping.
This sauce freezes well.
Nutritional information per serving (½ cup (125 ml) ):
Calories 46 (22% from fat)
|
pro. 2g
|
carb. 6g
|
fat 1g
|
sat. fat 0g
|
chol. 0mg
|
sod. 457mg
|
calc. 91mg
|
fiber 1g
Nutritional information per serving (½ cup (125 ml) ) :
reduced for pizza sauce
Calories 74 (22% from fat)
|
pro. 3g
|
carb. 10g
|
fat 2g
|
sat. fat 0g
|
chol. 0mg
|
sod. 732mg
|
calc. 91mg
|
fiber 2g
1
small
onion
(
about
4
ounces
(115
G
) ),
cut
into
1-
inch
(2.5
cm
)
pieces
1½
tablespoon
(25
ml
)
extra
virGin
olive
oil
6
Garlic
cloves
1
teaspoon
(5
ml
)
dried
oreGano
1
can
(35
ounces
)
plum
tomatoes
,
with
juices
2
spriGs
fresh
basil
(10
to
12
larGe
leaves
)
¼
cup
(50
ml
)
dry
white
wine
½
teaspoon
(2
ml
)
kosher
salt
¼
teaspoon
(1
ml
)
freshly
Ground
black
pepper
½
to
1
teaspoon
(2-5
ml
)
red
pepper
flakes
(
optional
,
to
taste
,
for
a
spicier
sauce
)
