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SAUCES
39
Pesto
A
classic
pasta
sauce
from
Italy.
One
cup
is
enough
for
1
pound
of
pasta.
It's
also
good
on
boiled
potatoes
or
in
sojps.
Mexican
Salsa
Serve
this
sauce
as
a
topping
for
tacos,
or
with
grilled
fish
or
chicken.
It
is
best
when
fresh;
it
may
become
slightly
bitter
after
standing
a
day.
3
3
2
1/4
1/2
1/4
INGREDIENTS
ounces
imported
Parmesan
cheese,
at
room
temperature,
in
1-inch
pieces
small
garlic
clove,
peeled
cups
tightly
packed
fresh
basil
leaves
cup
pine
nuts
teaspoon
salt
cup
olive
oil
1-1/2
1/2
1/3
1/8
2
3
INGREDIENTS
jalapeno
peppers
medium
onion
cup
packed
cilantro
leaves*
teaspoon
salt
teaspoons
lime
juice
medium
tomatoes,
cored
and
quartered
1
cup
yield
Use
metal
blade
to
chop
cheese
and
garlic,
about
30
seconds.
Add
remaining
ingredients
except
oil
and
process
until
combined,
about
8
pulses.
With
machine
running,
pour
oil
through
feed
tube.
Process
until
combined,
about
10
seconds.
Scrape
down
bowl
and
continue
processing
until
smooth,
about
20
seconds.
This
keeps
for
up
to
5
days
in
the
refrigerator
and
it
also
freezes
well.
Some
people
prefer
to
omit
the
cheese
when
freezing
pesto
and add
it
just
before
serving.
2
cups
yield
Cut
peppers
in
half
lengthwise,
remove and
discard
stems,
seeds
and
membranes.
(Handle
hot
peppers
with
care.
Their
oil
may
irritate
your
skin
and
cause
your eyes
to
sting.
Wash
hands
after
handling
them.)
Peel
and
quarter
onion.
Use
metal
blade
to
process
peppers
and
cilantro
until
finely
chopped,
about
20
seconds.
Scrape
bowl,
add
salt
and
lime
juice
and
pulse
twice.
Add
tomatoes
and
onions
and
pulse
until
they
are
coarsely
chopped,
about
10
to
12
times.
Transfer
to
serving
dish,
stir
and
serve
within
1
or
2
hours.
'Substitute
flat-leaf
parsley
if
cilantro
is
not
available.