Cuisinart DLC-2009CHB - Manual (Page 32)

32
Tartar Sauce
A little lower in fat than most, this tartar sauce is good not only with fi sh and shellfi sh,
but also with steamed fresh vegetables.
Makes 1½ cups / 24 tablespoons
1½ ounces shallots or green onions, trimmed and cut into 1-inch pieces
2 ounces drained sweet gherkin pickles
3 tablespoons fresh fl at parsley leaves
1½ tablespoons fresh dill weed
2¼ teaspoons Dijon-style mustard
¾ teaspoon fresh thyme leaves
2½ tablespoons drained capers
¾ cup Basic Mayonnaise (see previous recipe)
1 cup nonfat plain yogurt, drained overnight to remove the whey
(yield=½ cup)
¼ teaspoon freshly ground black pepper
Insert the metal blade. Use the pulse to chop the shallots, gherkins and parsley, 15 quick
pulses. Add the dill, mustard, thyme, and capers; pulse 5 times to chop. Add the mayon-
naise, drained yogurt and black pepper; pulse to combine, 5 times; do not overprocess.
Refrigerate until ready to use.
Nutritional information per tablespoon:
Calories 68 (83% from fat) • carb. 2g • pro. 1g • fat 6g • sat. fat 1g
• chol. 13mg • sod. 101mg • calc. 16mg • fi ber 0g
Pesto
Our Pesto is lower in fat than traditional pestos, and just as fl avorful.
Makes ¾ cup
1 small garlic clove
1 ounce Reggiano Parmigiano, cut into ½-inch pieces
4 cups packed fresh basil leaves, washed and dried
3 tablespoons lightly toasted pine nuts or walnuts
¼ teaspoon plus pinch salt
5 tablespoons extra virgin olive oil
Insert the metal blade. With the machine running, drop the cheese down the feed tube
and process to fi nely chop. Chop the garlic clove in the same fashion. Scrape down the
sides of the work bowl. Add the basil, pine nuts, and salt to the work bowl. Pulse to chop,
20 to 30 times. Scrape down the sides of the work bowl.