KITCHENAID PROLINE KPCB148 - Manual (Page 60)

59
B
LENDER
R
ECIPES
1 ⁄
3
cup chopped walnuts
or pine nuts
2 cloves garlic, peeled
1 3 ⁄
4
cups loosely packed fresh
parsley leaves
1 cup loosely packed fresh
basil leaves
3 tablespoons loosely packed
fresh cilantro leaves, if desired
3 ⁄
4
cup shredded
Parmesan cheese
1 teaspoon fresh lemon juice
1 ⁄
4
teaspoon salt
1 ⁄
2
cup 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 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 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 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 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