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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
45 grams Reggiano Parmigiano,
cut into 12 millimetre cubes
¹⁄
³
cup toasted pine nuts
2 garlic cloves, peeled
¾ teaspoon kosher salt
1½ cup packed fresh basil leaves
½ cup 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
leaves 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 cover. After all
the oil has been added, process on Grind for an addi-
tional 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):
Calories 120 (91% from fat) • carb. 1g • pro. 2g • fat 13g
• sat. fat 2g • chol. 5mg • sod. 200mg
• calc. 52mg • fibre 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
3 garlic cloves, peeled
2 strips lemon zest (1 x 12 millimetre),
white pith removed
1½ teaspoons kosher salt
1½ teaspoons herbes de Provence
2 tablespoons fresh lemon juice
2 tablespoons regular or white balsamic vin-
egar
¹⁄
³
cup extra virgin olive oil
3 jars (360 grams each) roasted red
peppers, drained but not rinsed
Add the garlic, zest, salt, and herbes 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 flavours to
blend. The sauce will keep up to 1 week
refrigerated.
Roasted Red Pepper Dip Variation: Make half
the recipe. Add 60 grams of regular or lowfat
cream cheese and ¼ cup of sour cream or plain
yogurt that has been drained; chop for 10 to 15
seconds until homogenous.
Nutritional information per serving (2 tablespoons):
Calories 21 (40% from fat) • carb. 3g • pro. 1g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 1092mg
• calc. 28mg • fibre 1g
MANGO SALSA
Mango salsa is excellent served over grilled fish such as
salmon, tuna, swordfish or scallops, and grilled chicken,
duck or pork tenderloin. It can also be served like tradi-
tional tomato salsa with tortilla chips.
Makes 4 cups
½ red bell pepper (about 30 grams), cut
into 12 millimetre pieces (¼ cup)
2 small garlic cloves, peeled
1 jalapeño pepper, stemmed and seeded,
cut into 12 millimetre pieces
1 small red onion (about 45 grams),
peeled, cut into 12 millimetre pieces
2 mango, peeled and pitted,
cut into 12 millimetre pieces, divided
3 tablespoons fresh cilantro leaves
1 tablespoon fresh lime juice
3 tablespoons rice vinegar (may use
raspberry or white balsamic vinegar)
1 teaspoon honey
Place the red pepper in the bowl of your Cuisinart
®
Chopper/Grinder fitted with the chopping blade. Pulse
4 to 6 times, or until roughly chopped. Transfer to a
medium mixing bowl; reserve.
Add the garlic, jalapeño pepper and onion to the work
bowl. Pulse 6 to 7 times to chop. Remove and add to
the bowl with the reserved red pepper.
Add ½ of the mango and cilantro to work bowl
and pulse until mango is roughly chopped, about
10 pulses. Transfer to the bowl with the reserved
vegetables; reserve. Repeat with the remaining
mango. Combine the lime juice, vinegar and
honey; stir well into the reserved mixture.
Cover and let sit for 30 minutes to allow the
flavours to blend.
If not using immediately, cover and refrigerate.
Nutritional information per 2 tablespoons serving:
Calories 11 (3% from fat) • carb. 3g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 5mg
• calc. 2mg • fibre 0g