Basil Pesto; Sunday Ragu - Cuisinart PM-1 Series Instruction And Recipe Booklet

Basil Pesto

For a spin on the traditional recipe, substitute the pine nuts in this
recipe with toasted hazelnuts, and the basil with 2½ ounces arugula
and 1½ ounces baby spinach leaves.
Makes about 1½ cups
2 ounces Parmesan cheese, cut into ½-inch cubes
1 garlic clove, peeled
¼ cup pine nuts, lightly toasted
4 ounces fresh basil leaves (about 3 cups)
¼ teaspoon kosher salt
½–²⁄ ³ cup extra virgin olive oil
1. Fit the work bowl of a Cuisinart
blade. With the food processor running on High, drop the
Parmesan cubes and garlic through the feed tube to finely chop.
Add the pine nuts and pulse to chop, about 5 to 6 times. Add the
basil and salt. Pulse to chop, about 10 to 15 times. Scrape the
sides of the bowl.
2. With the machine running on High, add the olive oil in a steady
stream through the small feed tube. Process until combined, about
1 minute.
3. Use immediately or store in an airtight container in the refrigerator
until ready to use.
Nutritional information per serving (2 tablespoons):
Calories 120 (90% from fat) • carb. 1g • pro. 2g • fat 13g • sat. fat 2g
chol. 3mg • sod. 121mg • calc. 74mg • fiber 0g
Food Processor with a chopping
®

Sunday Ragu

The deep and rich flavors of this hearty sauce make for a memorable
Sunday meal. Pair with a tubular pasta like rigatoni, and don't forget to
pass the Pecorino Romano!
Makes about 6 cups
1 pound beef short ribs
½ pound pork shoulder, cut into 2-inch pieces
½ pound fresh sweet pork sausage, casings removed
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons olive oil
3 garlic cloves, finely chopped
1 small carrot, finely chopped
1 small celery stalk, finely chopped
1 small leek, cleaned well and finely chopped
1 shallot, finely chopped
2 fresh thyme sprigs
½ cup dry red wine
1 can (28 ounces) plum tomatoes, pulsed with a food
processor, hand blender or completely broken up with
a flat-edge wooden spoon or spatula
2 tablespoons tomato paste
1 bay leaf
1. Season the short ribs and pork on all sides with the salt and pepper.
2. Place a 5-quart casserole dish with tight-fitting lid (cast iron is
preferred) over medium heat and add the olive oil.
3. Once the oil is hot and glides across the pan, add the short ribs
and some of the cubed pork, being careful not to overcrowd the
pan. Brown the meat well on all sides. Remove and reserve.
23