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SAUCES AND DRESSINGS
PESTO
Makes about
2
⁄3 cup
1 ounce Parmigiano-Reggiano, cut in
1
⁄2-inch cubes
1
⁄4 cup toasted pine nuts or walnuts
1 clove garlic, peeled
1 cup (packed) fresh basil leaves, washed and
dried completely
1
⁄4 cup extra virgin olive oil
1
⁄2 teaspoon kosher salt
Insert the chopping blade in the food processor work bowl of the
SmartPower Premier Duet
™
. Turn On and press High. With the machine
running, drop the cheese through the feed tube and process to chop
finely, about 10 to 15 seconds; remove and reserve. Place the nuts in
the work bowl and Pulse to chop, 5 times; remove and reserve. With
the machine running, drop the garlic through the feed tube and
process to chop, 5 seconds. Scrape work bowl. Add basil leaves to
work bowl. Pulse to chop, 5 times, then process until finely chopped,
about 5 seconds. With the machine running, add the olive oil in a
steady stream to create a smooth emulsion. Scrape work bowl.
Add salt, reserved Parmesan cheese and chopped nuts to work bowl.
Process until smooth and blended, about 10 seconds. Transfer to a
resealable container, cover with a thin layer of olive oil, cover and
refrigerate until ready to use. Pesto may be frozen.
Nutritional information per serving (1 tablespoon):
Calories 81 (86% from fat) • carb. 1g • pro. 2g • fat 8g
• sat. fat 1g • chol. 2mg • sod. 69mg • calc. 42mg • fiber 0g
RUSTIC TOMATO SAUCE
Healthy and delicious at the same time!
Makes about 8 cups
1 tablespoon extra virgin olive oil
1 onion (8 ounces), peeled and cut in
1
⁄2" pieces
2 carrots (4 ounces), peeled and cut in
1
⁄2" pieces
2 ribs celery, trimmed and cut in
1
⁄2" pieces
4 cloves garlic, peeled
1 teaspoon dried oregano
1 teaspoon dried basil
4 roasted red bell peppers, cut in 1" pieces
1
⁄2 cup dry white wine (such as vermouth)
2 tablespoons tomato paste
3 cans (15-ounce) recipe ready diced tomatoes with juices
1
⁄2 teaspoon kosher salt
1
⁄4 teaspoon freshly ground black pepper
In a Cuisinart
®
3
3
⁄4-quart saucepan, heat the olive oil over medium heat.
Add the onion, carrot, celery, garlic, oregano and basil.
Cover loosely and cook until the vegetables are softened, 6 to
8 minutes. Stir in the roasted red peppers, wine, tomato paste, and
tomatoes. Bring to a boil, then reduce heat and simmer for 35 to
40 minutes, loosely covered. Uncover and simmer for 15 to 20 minutes
longer to thicken. Turn off heat and let sit 5 minutes.
Strain the solids from the liquids, and return the liquid to the saucepan.
Place the solids in the blender jar with
1
⁄2 cup of the cooking
liquid. Cover the blender jar. Set on Low and Pulse 10 times to chop.
Use a plastic spatula to scrape the sides of the blender jar. Blend for
20 to 30 seconds, until smooth. Return the puréed tomato mixture to
the liquid in the saucepan and reheat gently over medium low heat.
Add salt and pepper.
Nutritional information per half cup serving:
Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g
BASIC VINAIGRETTE
This basic vinaigrette is perfect for a crisp green salad.
Makes about 1
1
⁄2 cups – can be doubled
1 clove garlic, peeled
2 tablespoons Dijon-style mustard