Cuisinart DLC-4CHBC - Food Chopper - 4 Cup Instruction/Recipe Booklet page 9

Pesto
A favourite 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 (175 ml)
1½ ounces (43 g) Reggiano Parmigiano,
cut into ½-inch (1.25 cm) cubes
⁄
cup (75 ml) toasted pine nuts
1
3
2 garlic cloves, peeled
¾ teaspoon (3.75 ml) kosher salt
1½ cup (375 ml) packed fresh basil leaves
½ cup (125 ml) extra virgin olive oil
Place the cheese in the work bowl; pulse on Chop
5 times; process continuously on Chop until finely
ground, about 10 seconds. Remove and reserve.
Add nuts to the work bowl; pulse on Chop 5
times. Remove and reserve with the cheese.
Add the garlic and salt to the work bowl; process
5 seconds on Chop. Scrape the work bowl. Add
the basil and half of the olive oil. Pulse on Grind
10 times then grind continuously for about 15
seconds; scrape the bowl. With the machine running
on Grind, add the remaining oil slowly, in a steady
stream, through one of the holes in the recessed
area of the lid. After all the oil has been added,
process on Grind for an additional 10 seconds.
Add the reserved cheese and nuts to the mixture;
pulse 10 times on Chop 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 (15 ml) ):
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
use 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 (500 ml)
3 garlic cloves, peeled
2 strips lemon zest 1x ½ inches
(2.5 x 1.25 cm, white pith removed
1½ teaspoons (7 ml) kosher salt
1½ teaspoons(7 ml) herbs de Provence
2 tablespoons (30 ml) fresh lemon juice
2 tablespoons (30 ml) regular or white
balsamic vinegar
⁄
cup (75 ml) 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 on Chop,
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 (60 g) of regular or
lowfat cream cheese and ¼ cup (50 ml) of sour
cream or plain yogurt that has been drained; chop
for 10 to 15 seconds until homogenous.
Nutritional information per serving (2 tablespoons (30 ml) ):
Calories 21 (40% from fat) • carb. 3g • pro. 1g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 1019mg
• calc. 28mg • fiber 1g
Lemon Herb Butter
This compound butter is delicious on
vegetables or grilled meats. you may vary
the herbs with a mix of your favourites.
⁄
Makes about 1 1 cups (325 ml)
3
3 garlic cloves
3 strips lemon zest, 2 x ½ inches
(5 x 1.25 cm), white pith removed
¾ teaspoon (3.75 ml) kosher salt
½ cup (125 ml) packed Italian parsley
leaves
1 tablespoon (15 ml) fresh rosemary
leaves
¼ cup (50 ml) fresh lemon juice
1½ teaspoons (7 ml) Dijon mustard
½ teaspoon (2 ml) freshly ground black
pepper
1 cup (250 ml) unsalted butter, room
temperature, cut into 16 pieces
Process garlic, lemon zest and salt on Chop
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 on Chop. Add lemon juice, mustard
and pepper; process on Chop to blend, about 30
seconds. Add butter and pulse 10 to 15 times on
Grind; scrape down bowl. Process on grind 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
(2.5 cm) in diameter; wrap tightly in plastic wrap
and refrigerate or freeze. Slice and serve
(.3 cm) thick slices of butter on top of hot grilled
steaks, boneless chicken breasts or seafood steaks.
Nutritional information per serving (½ tablespoon (7.5 ml) ):
Calories 40 (96% from fat) • carb. 0g • pro. 0g • fat 5g
• sat. fat 3g • chol. 10mg • sod. 45mg
• calc. 3mg • fiber 0
⁄
1 -inch
8
g