Cuisinart Smart Stick PowerTrio CSB-80 Instructions And Recipes Manual page 22

2. Let mixture blend an additional 30 seconds after all ingredients have
been added.
Calories 93 (90% from fat) • carb. 1g • pro. 0g • fat 11g • sat. fat 2g
This is a traditional basil pesto but experiment with other herbs like
Makes about ¾ cup
1½ ounces Reggiano Parmigiano, cut into ½-inch cubes
∕ cup toasted pine nuts (may substitute another nut like wal
1
3
nuts if not available)
2 garlic cloves
½ to ¾ teaspoon kosher salt
1½ cups packed fresh basil leaves
∕ cup extra virgin olive oil
1
3
1. Insert the chopping blade into the work bowl. Add the cheese to bowl
and pulse about 5 times to break up, and then process until finely
ground, about 15 to 20 seconds. Remove and reserve.
2. Add nuts to the work bowl. Pulse about 8 times until chopped;
remove and reserve with the cheese.
3. Add the garlic and salt to the work bowl; process for 5 seconds.
Scrape down the sides of the bowl and add the basil and half of the
olive oil. Pulse about 10 to 12 times for 10 to 15 seconds; scrape
bowl. With the motor running, add the remaining oil slowly through the
feed tube in a steady stream until blended. Add the reserved cheese
and nuts and process for 10 to 15 seconds to fully blend.
4. Transfer pesto to an airtight container. Pesto will keep in the
refrigerator for up to a week, or it may be frozen.
Calories 144 (88% from fat) • carb. 2g • pro. 3g • fat 15g • sat. fat 3g
Makes 4 to 6 servings
Croutons:
2 cups crusty bread, cut into ½-inch cubes
1 tablespoon extra virgin olive oil
1 garlic clove, crushed
¼ teaspoon kosher salt
Nutritional information per serving (1 tablespoon):
• chol. 0mg • sod. 57mg • calc. 1mg • fiber 0
parsley and cilantro and nuts like walnuts.
Nutritional information per serving (2 tablespoons):
• chol. 5mg • sod. 282mg • calc. 73mg • fiber 1g
Classic Caesar Salad
An old favorite made fresh at home.
Pesto
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