Sauces; Pesto; Mexican Salsa - Cuisinart DLC-10C - Classic Original Food Processor Use And Care Manual

SAUCES

Pesto

A classic pasta sauce from Italy. One cup is enough for
1 pound of pasta. It's also good on boiled potatoes or
in sojps.
INGREDIENTS
3 ounces imported Parmesan cheese, at
room temperature, in 1-inch pieces
3 small garlic clove, peeled
2 cups tightly packed fresh basil leaves
1/4 cup pine nuts
1/2 teaspoon salt
cup olive oil
1/4
cup yield
1
Use metal blade to chop cheese and garlic, about 30
seconds. Add remaining ingredients except oil and
process until combined, about 8 pulses. With machine
running, pour oil through feed tube. Process until
combined, about 10 seconds. Scrape down bowl and
continue processing until smooth, about 20 seconds.
This keeps for up to 5 days in the refrigerator and it
also freezes well. Some people prefer to omit the
cheese when freezing pesto and add it just before
serving.

Mexican Salsa

Serve this sauce as a topping for tacos, or with grilled
fish or chicken. It is best when fresh; it may become
slightly bitter after standing a day.
INGREDIENTS
1-1/2 jalapeno peppers
1/2 medium onion
1/3 cup packed cilantro leaves*
1/8 teaspoon salt
2 teaspoons lime juice
medium tomatoes, cored and quartered
3
2 cups yield
Cut peppers in half lengthwise, remove and discard
stems, seeds and membranes. (Handle hot peppers
with care. Their oil may irritate your skin and cause
your eyes to sting. Wash hands after handling them.)
Peel and quarter onion.
Use metal blade to process peppers and cilantro until
finely chopped, about 20 seconds. Scrape bowl, add
salt and lime juice and pulse twice.
Add tomatoes and onions and pulse until they are
coarsely chopped, about 10 to 12 times.
Transfer to serving dish, stir and serve within 1 or 2
hours.
'Substitute flat-leaf parsley if cilantro is not available.
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