Cuisinart Tasty MP300T User Manual & Recipe Booklet page 12

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 Parmigiano Reggiano,
cut into ½-inch cubes
⁄ cup toasted pine nuts
1
3
2 garlic cloves, peeled
¾ teaspoon kosher salt
1½ cups packed fresh basil leaves
½ cup extra virgin olive oil
Put the cheese in the work bowl; pulse 5 times;
process continuously until finely ground, about 10
seconds. Remove and reserve.
Add nuts to the work bowl; pulse 5 times. Remove
and reserve with the cheese.
Add the garlic and salt to the work bowl; process
5 seconds. Scrape the work bowl. Add the basil
and half of the olive oil. Pulse 10 times, then grind
continuously for about 15 seconds; scrape the bowl.
With the machine running, add the remaining oil
slowly, in a steady stream, through the feed tube.
After all the oil has been added, process for an
additional 10 seconds. Add the reserved cheese and
nuts to the mixture; pulse 10 times 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
U se 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
3 garlic cloves, peeled
2 strips lemon zest (1 x ½ inch),
white pith removed
1½ teaspoons kosher salt
1½ teaspoons herbes de Provence
2 tablespoons fresh lemon juice
2 tablespoons regular or white balsamic
vinegar
⁄ cup extra virgin olive oil
1
3
3 jars (12 ounces each) roasted red
peppers, drained but not rinsed
Add the garlic, zest, salt, and herbs 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 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 low-fat 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. 1019mg
• calc. 28mg • fiber 1g
12
Lemon Herb Butter
This compound butter is delicious on
vegetables or grilled meats. You may vary
the herbs with a mix of your favorites.
Makes about 1 ⁄ cups
1
3
3 garlic cloves, peeled
3 strips lemon zest, (2 x ½ inch),
white pith removed
¾ teaspoon kosher salt
½ cup packed Italian parsley leaves
1 tablespoon fresh rosemary leaves
¼ cup fresh lemon juice
1½ teaspoons Dijon mustard
½ teaspoon freshly ground black pepper
½ pound (2 sticks) unsalted butter, room
temperature, cut into 16 pieces
Put the garlic, lemon zest, and salt into the work
bowl and process until finely chopped, about 10
seconds; scrape work bowl and then process for an
additional 5 seconds. Add parsley and rosemary;
pulse 10 to 15 times. Add lemon juice, mustard and
pepper; process to blend, about 30 seconds. Add
butter and pulse 10 to 15 times; scrape down bowl.
Process for an additional 30 to 40 seconds, stopping
to scrape down bowl as needed.
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 -inch-thick slices of
8
butter on top of hot grilled steaks, boneless chicken
breasts or seafood steaks.
Nutritional information per serving (½ tablespoon):
Calories 40 (96% from fat) • carb. 0g • pro. 0g • fat 5g
• sat. fat 3g • chol. 10mg • sod. 45mg
• calc. 3mg • fiber 0g