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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 soups.
I N G R E D I E N T S
4 ounces imported Parmesan cheese, at
room temperature, cut into
1-inch (2.5cm) pieces
4 small garlic cloves
2-2/3 cups tightly packed fresh basil leaves
1/3 cup pine nuts
3/4 teaspoon salt
1/3 cup olive oil
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
bowl and continue processing until smooth, about
20 seconds.
Pesto 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 serv i n g .
Yield 1-1/3 cups.
No-Cook Cranberry-Orange Relish
Only 1 cup of sugar sweetens 1 pound of cranberr i e s .
Most cooked relishes call for 2 cups of sugar.
I N G R E D I E N T S
2 cups fresh cranberries
1/2 navel orange, unpeeled and quartered
1/2 cup sugar
Use metal blade to coarsely chop fruit, about 8 to 10
pulses. Add sugar and process to combine, about 20
seconds. Store in refrigerator.
Yield 1-3/4 cups.
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.
I N G R E D I E N T S
2 jalapeño peppers*
1/3 cup packed cilantro leaves**
1 tablespoon lime juice
1/8 teaspoon salt
5 medium tomatoes, cored and quartered
1 medium onion
Use metal blade to process peppers and cilantro
until finely chopped, about 20 seconds. Scrape bowl.
Add lime juice and salt; pulse twice to combine.
Add tomatoes and onions; pulse until coarsely
chopped, about 10 to 12 times.
Transfer to serving dish. Stir and serve within
1 or 2 hours.
*Handle hot peppers with care. Their oil may
irritate your skin and cause your eyes to sting.
Wash hands after handling them.
** Substitute flat-leaf parsley if cilantro is not
available.
Yield 2-2/3 cups.
Raspberry Sauce
A fine finish for ice cream, sherbet or cake. You
can substitute strawberries for the raspberries.
I N G R E D I E N T S
1 10-oz. package frozen
raspberries in syrup, thawed
1 tablespoon honey
Use metal blade to purée raspberries and honey
for 30 seconds. Transfer to fine sieve placed over
a mixing bowl. Press solids through the sieve with
back of spoon and discard seeds. Serve at room
temperature or warm slightly to serve over
ice cream.
Yield 1 cup.
03CU13135 DLC-8S IB 11/16/04 6:05 PM Page 40