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14
BASIL-TARRAGON PESTO
For 2 pounds of pasta, such as fettuccine
2 bunches, about 2 cups, fresh basil leaves
1/2 cup tarragon leaves stripped from stems, about 5 - 6 sprigs
4 small cloves of garlic, popped from skins
6 tablespoons pine nuts, a handful
1/4 pound, about 1 cup, grated Parmigiano Reggiano cheese, a couple
handfuls
The zest of 2 lemons
2 splashes of water, about 2 tablespoons
1/2 cup EVOO - extra virgin olive oil, eyeball it
Coarse salt and fresh black pepper, to your taste
Place the basil, tarragon, garlic, pine nuts, cheese and lemon juice in
processor and pulse grind to a fine chop. Add a couple splashes of water
and turn processor on. Stream the EVOO into the processor to form a
thick sauce. Season sauce with salt and pepper to taste and scrape into
a large shallow serving bowl.
Cook the pasta in salted boiling water. Drain pasta and add hot pasta to
sauce. Toss to coat evenly and adjust seasoning. Serve immediately.
Yield: 8 servings or 1 1/4 cups
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Slicing, Shredding and Chopping Guide
CHOPPING BLADE - Push food from sides of bowl with
spatula when necessary
FOOD
SPEED
Apple Pulse
Bread 1 or 2
Cabbage 1 or 2
Carrots 1 or 2
Celery Pulse
Crackers 1 or 2
Eggs, hard boiled Pulse
Garlic Pulse
Mushrooms Pulse
Onions Pulse
Parsley or other Herbs 1 or 2
Peppers Pulse
Potatoes Pulse
Walnuts Pulse
SLICING BLADE - Cut food to fit Chute, use Speed 1
FOOD BLADE
Apple Thick
Cabbage/Lettuce Thick
Carrots Thick or Thin
Celery Thick or Thin
Cucumber Thick or Thin
Mushrooms Thick or Thin
Onions Thick or Thin
Peppers Thick or Thin
Potatoes Thick or Thin
Summer Squash Thick or Thin
SHREDDING/GRATING BLADES - Cut food to fit Chute,
use Speed 1
FOOD BLADE
Apple Coarse
Carrots Coarse
Cheese, hard
Parmesan, Romano Grating
Cheese, soft or semi-soft
Cheddar, mozzarella, Swiss Coarse
Summer Squash Coarse
Recipes (Cont.)
This recipe has been specially
created by Rachael Ray for
this appliance.
TM
RACHAEL RAY_RRFP1AT_IB_22-6-06 6/22/06 5:12 PM Page 21