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CLASSIC PESTO SAUCE
12 oz olive oil
3 oz pine nut (walnuts can be used)
6 oz fresh basil leaves
2 T smashed garlic
6 oz fresh Parmesan cheese
TT salt
TT pepper
Makes 24 oz
• Place one third of the olive oil in the blender and add the remaining
ingredients
• Blend the mixture and slowly add the rest of the oil until it is smooth
FRESH STRAWBERRY DAIQUIRI
1 pint Strawberries
6 oz powdered sugar
4 oz light rum
1
1
/2 cups ice
2 T cream chantilly (see recipe on page 30)
Makes 2 drinks
• Clean and cut the strawberries into small pieces and add them to
the blender
• Add the sugar, rum and ice then blend till smooth
• Serve with a dollop of cream Chantilly on top
CAESAR SALAD DRESSING
1
/2
T smashed garlic
1 egg
2 oz of Parmesan grated
1 oz Balsamic vinegar
1
/2 T Dijon mustard
1
/2 oz anchovy filets
1
/
2 tsp salt
TT pepper
12 oz olive oil
Makes 1 pint
• Add all ingredients except the oil, blend thoroughly (about two
minutes)
• Slowly add the oil until incorporated
• Served on Caesar Salad
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