Cuisinart DLC-2A Series - Manual (Page 9)

30 minutes or longer to allow the flavors to
develop. Pesto sauce will keep refrigerated for
up to a week, or may be frozen. Transfer the
sauce to an airtight container. Smooth the top to
an even level and top with layer of olive oil; cover
and refrigerate until ready to use.
Nutritional analysis per 1/2 tablespoon:
Calories 21 (67% from fat) • carb. 1g •
pro. 1g • fat 2g • sat. fat 0g • chol. 1mg •
sod. 65mg • calc. 26mg • fiber 0g
Serving idea:
Try it as a fast, fresh topping for salmon fillets.
Place 6-ounce salmon fillets skin-side down on a
lightly oiled baking sheet. Spread each fillet with
a thin layer of pesto and sprinkle with fresh
breadcrumbs. Bake in a preheated 400º F oven
for 10 to 15 minutes, until cooked (about 10 min-
utes per inch of thickness) and opaque, and
breadcrumbs are lightly browned. Let rest
5 minutes before serving.
Roasted Red Pepper Sauce
Use this sauce for vegetables or meats, or try
our creamy variation to use as a dip for fresh
vegetable crudités or pita chips.
Makes 1-1/8 cups
Preparation: 10 minutes or less
1 – 2 cloves garlic (to taste), peeled *
1 strip lemon zest (2 x 1/2 inches), bitter
white pith removed
1 teaspoon kosher salt
1 teaspoon herbs de Provençe
1-1/2 tablespoons fresh lemon juice
1-1/2 tablespoons regular or white balsamic
vinegar
1/4 cup extra virgin olive oil
1 jar (12 ounce) roasted red peppers,
drained but not rinsed
4 large fresh red peppers, roasted,
cut in eighths
Add the garlic, zest, salt, and herbs to the work
bowl and chop for 5 to 10 seconds; scrape the
bottom and sides of the work bowl. Add the
lemon juice, vinegar, olive oil and peppers. Pulse
on chop, 10 times, then process for 15 to 20
seconds until smooth. Transfer to a resealable
container and refrigerate for at least 30 minutes
to allow the flavors to blend. Will keep up to 1
week refrigerated.
Roasted Red Pepper Dip Variation: Make half the
recipe (use a 6–7 ounce jar of roasted peppers).
Add 2 ounces of regular or lowfat cream cheese
and 1/4 cup of sour cream or plain yogurt that
has been drained, and chop for 10 to 15 sec-
onds until combined and smooth. [To drain
yogurt, place yogurt in a yogurt funnel or strainer
lined with a paper coffee filter over a bowl, and
allow the liquid (whey) to drain for several hours,
until desired thickness is reached.]
*If you prefer a lighter garlic flavor, you may
blanch the peeled garlic in boiling water for 4 to
5 minutes. Drain, cool and use in this or any
other recipe.
Nutritional analysis per tablespoon:
Calories 33 (81% from fat) • carb. 1g •
pro. 0g • fat 3g • sat. fat 0g • chol. 0mg •
sod. 132mg • calc. 4mg • fiber 0g
Lemon Herb Butter
This compound butter is delicious on vegetables
or grilled meats. You may vary the herbs used,
such as basil, tarragon or thyme butter, to create
your own flavors, omit the zest or change the
citrus, add in chopped olives or sun-dried
tomatoes, or use roasted garlic or shallots in
place of the garlic.
Makes about 3/4 cup /12 servings
Preparation: 10 minutes or less, plus standing
time
2 cloves garlic, peeled
2 strips lemon zest, 2 x 1/2 inches, bitter
white pith removed
1/2 teaspoon kosher salt
1/3 cup packed Italian parsley leaves
2 teaspoons fresh rosemary leaves
3 tablespoons fresh lemon juice
1 teaspoon Dijon-style mustard
1/4 teaspoon freshly ground pepper
(white or black)
3/4 cup (6 ounces) unsalted butter,
cut in 12 pieces
Process garlic, lemon zest and salt on chop until
finely chopped, about 20 seconds; scrape prep
bowl. Add parsley and rosemary leaves; pulse on
chop, 10 to 15 times. Add lemon juice, mustard
and pepper; process on chop to blend well,
about 30 seconds. Add butter and grind to
cream, about 30 to 40 seconds. Transfer to a
container and let stand for 30 minutes to allow
flavors to blend.
Use as a spread for breads, as a topping for
freshly steamed vegetables or baked potatoes,
or as a compound butter with grilled meats or
fish. To serve as a compound butter with grilled
meats, shape the butter into a log, about 1 inch
in diameter; wrap tightly in plastic wrap and
refrigerate or freeze. Slice and serve 1/8 inch
thick slices of butter on top of hot grilled steaks,
boneless chicken breasts or seafood steaks.
Nutritional analysis per serving:
Calories 105 (96% from fat) • carb. 1g •
pro. 0g • fat 12g • sat. fat 7g • chol. 31mg •
sod. 67mg • calc. 8mg • fiber 0g
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