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BLENDER RECIPES
1
⁄3
cup (75 ml) chopped walnuts
or pine nuts
2 cloves garlic, peeled
1
3
⁄4 cups (425 ml) loosely packed
fresh parsley leaves
1 cup (250 ml) loosely packed
fresh basil leaves
3 tablespoons (45 ml) loosely
packed fresh cilantro leaves,
if desired
3
⁄
4 cup (175 ml) shredded
Parmesan cheese
1 teaspoon (5 ml) fresh
lemon juice
1
⁄4 teaspoon (1 ml) salt
1
⁄2 cup (125 ml) extra virgin olive
oil, divided
Cooked pasta and/or
vegetables, if desired
CHEF’S BLENDER
On baking sheet, place walnuts in single layer. Bake at 375° F (190° C) for 4 to 7 minutes,
or until light brown and aromatic. Set aside.
Place garlic in blender jar. Cover and blend at High 3 to 5 seconds, or until chopped. Add
parsley, basil, cilantro, if desired, cheese, lemon juice, salt,
1
⁄
4 cup (60 ml) oil, and walnuts.
Cover and blend at High 5 to 10 seconds, or until chopped; scrape sides of blender jar if
necessary. With blender running at High, slowly add remaining
1
⁄
4 cup (60 ml) olive oil
through opening in jar lid; blend 5 to 10 seconds, or until combined. If desired, serve
tossed with hot pasta and/or vegetables. Refrigerate or freeze leftovers.
BAR BLENDER
Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed
in the “On” position.
Yield: About 7 servings (2 tablespoons [30 ml] per serving).
Per Serving: About 220 cal, 5 g pro, 2 g carb, 22 g total fat, 4 g sat fat,
5 mg chol, 230 mg sod.
THREE-HERB PESTO