Cuisinart FP-12NC Series Instruction And Recipe Booklet page 14

BASIL PESTO
If you have other herbs or nuts, use them in place of
some of the basil and pine nuts .
makes about 2 cups (500 ml)
Insert the large metal chopping blade into the large work
3 ounces (85 G)
bowl of the Cuisinart
reGGIano ParmIGIano
cheese, cuT InTo running, drop the cheese and garlic through the small
½-Inch (125 cm) cubes
feed tube to process until finely chopped, about 30
2 GarlIc cloves
seconds. Add the nuts and pulse to chop, about 5 to 6
½ cuP (125 ml) PIne nuTs
pulses. Add the basil leaves and pulse to chop, 10 to 15
or walnuTs, lIGhTly
times; scrape the bowl. Add the salt. With the machine
ToasTed
running, add the olive oil in a slow, steady stream through
5 cuPs (1.25 ml) TIGhTly
Packed fresh basIl
the small feed tube, processing until combined and an
leaves, unblemIshed
emulsion is formed, about 1 minute. Scrape the work
(abouT 20 ounces)
bowl.
¼ To ½ TeasPoon (1 ml- 2ml)
kosher or sea salT
To store the pesto, transfer to a glass jar or bowl, tap to
²∕ ³ To ¾ cuP (150-175 ml) exTra
remove all air bubbles and even out the surface. Float
vIrGIn olIve oIl
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)
sat. fat 1g
BASICS
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Approximate preparation time: 5 minutes
® Food Processor. With the machine
| | |
carb. 1g pro. 1g fat 5g
| | | |
chol. 1mg sod. 88mg calc. 34mg
1 small onIon (abouT
4 ounces (115 G) ), cuT
InTo 1-Inch (2.5 cm)
PIeces
½ TablesPoon (7 ml) exTra
vIrGIn olIve oIl
4 GarlIc cloves
¾ TeasPoon (3.75 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
¼ To ¾ TeasPoon (1 To
3.75 ml) red PePPer
|
flakes (oPTIonal, To
fiber 0g
TasTe, for a sPIcIer
sauce)
SImPLE TOmATO SAUCE
A simple marinara sauce for pasta, or when reduced,
a tasty topping for homemade pizzas .
makes 3 cups (750 ml) tomato sauce for pasta / 1¾ cups
(425 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
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)
|
sat. fat 0g chol. 0mg
Nutritional information per serving (½ cup (125 ml) ):
reduced for pizza sauce
Calories 74 (22% from fat)
|
sat. fat 0g chol. 0mg
Food Processor. Add the onion and
®
| | | |
pro. 2g carb. 6g fat 1g
| | |
sod. 457mg calc. 91mg fiber 1g
| | | |
pro. 3g carb. 10g fat 2g
| | |
sod. 732mg calc. 91mg fiber 2g
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