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BASIL PESTO
If you have other herbs or nuts, use them in place of
some of the basil and pine nuts .
Makes about 2½ cups (625 ml)
Insert the large metal chopping blade into the large work bowl
4
(115
)
ounces
G
of the Cuisinart
r
p
eGGiano
armiGiano
,
½-
drop the cheese and garlic through the small feed tube to
cheese
cut into
inch
(1.25
)
cm
cubes
process until finely chopped, about 30 seconds. Add the nuts
4
and pulse to chop, about 5 to 6 pulses. Add the basil leaves
Garlic cloves
¾
(175
)
and pulse to chop, 10 to 15 times; scrape the bowl. Add the
cup
ml
pine nuts or
,
walnuts
liGhtly toasted
salt. With the machine running, add the olive oil in a slow,
6
(1.5
)
cups
l
tiGhtly
steady stream through the small feed tube, processing until
,
packed fresh basil leaves
combined and emulsion is formed, about 1 minute. Scrape the
(
20
unblemished
about
work bowl.
)
ounces
½
¾
(2
- 3.75
)
To store the pesto, transfer to a glass jar or bowl, tap to remove
to
teaspoon
ml
ml
kosher or sea salt
all air bubbles, even out the surface. Float a layer of olive oil on
²∕ ³
¾
(175-250
)
to
cup
ml
extra
top; cover with plastic wrap and refrigerate. The pesto will
virGin olive oil
keep for 5 days in the refrigerator, or it may be frozen.
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 51 (87% from fat)
sat. fat 1g
BASICS
9
Approximate preparation time: 5 minutes
®
Food Processor. With the machine running,
|
|
|
carb. 1g
pro. 1g
fat 5g
|
|
|
|
chol. 1mg
sod. 88mg
calc. 34mg
fiber 0g
1
small onion
4
ounces
1-
inch
1½
tablespoon
virGin olive oil
6
Garlic cloves
1
teaspoon
oreGano
1
can
tomatoes
2
spriGs fresh basil
(10
¼
cup
½
teaspoon
salt
¼
teaspoon
Ground black pepper
|
½
1
to
teaspoon
pepper flakes
taste
SImPLE TOmATO SAUCE
A simple marinara sauce for pasta, or when reduced,
a tasty topping for homemade pizzas .
Makes 4 cups (1 L) tomato sauce for pasta / 2½ cups (625 ml)
tomato sauce for pizza.
Approximate preparation time: 10 to 15 minutes, plus
(
about
1 hour cooking (cook an additional 40 minutes to make the
(115
) ),
G
cut into
reduced pizza sauce)
(2.5
)
cm
pieces
(25
)
Insert the large metal chopping blade into the large work bowl
ml
extra
of the Cuisinart
chop, about 10 times. Put the olive oil into a 6-quart saucepan
(5
)
over medium heat. When the oil shimmers across the pan, add
ml
dried
the onion. With the processor running, drop the garlic through
(35
)
ounces
plum
the feed tube to chop. Add the garlic and oregano to the pan.
,
with juices
Cook until onion is softened and the garlic is fragrant. While
the onion mixture is cooking, add the tomatoes to the work
12
)
to
larGe leaves
bowl and pulse to chop. Add the tomatoes to the pan with the
(50
)
ml
dry white wine
basil, wine and salt. Bring to a boil and then reduce the heat to
(2
)
ml
kosher
low; cover the pan loosely and simmer for 50 to 60 minutes.
Turn off the heat and let cool in the pan for 10 minutes. Stir in
(1
)
ml
freshly
the black pepper and optional red pepper flakes. Taste and
adjust seasoning accordingly.
(2-5
)
ml
red
(
,
If you would like a sauce for pizza, continue to simmer,
optional
to
,
)
for a spicier sauce
uncovered, for 40 additional minutes to reduce, stirring now
and then. Transfer the reduced sauce to a bowl to cool before
using as a pizza topping.
This sauce freezes well.
Nutritional information per serving (½ cup (125 ml) ):
Calories 46 (22% from fat)
|
sat. fat 0g
chol. 0mg
Nutritional information per serving (½ cup (125 ml) ) :
reduced for pizza sauce
Calories 74 (22% from fat)
|
sat. fat 0g
chol. 0mg
Food Processor. Add the onion and pulse to
®
|
|
|
|
pro. 2g
carb. 6g
fat 1g
|
|
|
sod. 457mg
calc. 91mg
fiber 1g
|
|
|
|
pro. 3g
carb. 10g
fat 2g
|
|
|
sod. 732mg
calc. 91mg
fiber 2g
BASICS
10
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