Cuisinart DLC-10C - Manual (Page 45)

S A U C E S
39
Pesto
A classic pasta sauce from Italy. One cup is enough lor
1 pound of pasta. It’s also good on boiled potatoes or
in soups.
Mexican Salsa
Serve this sauce as a topping for tacos, or with grilled
fish or chicken. It is best when fresh; it may become
slightly bitter after standing a day.
INGREDIENTS INGREDIENTS
3 ounces imported Parmesan cheese, at 1-1/2 jalapeno peppers
room temperature, in 1-inch pieces 1/2 medium onion
3 small garlic clove, peeled 1/3 cup packed cilantro leaves*
2 cups tightly packed fresh basil leaves 1/8 teaspoon salt
1/4 cup pine nuts 2 teaspoons lime juice
1/2 teaspoon salt 3 medium tomatoes, cored and quartered
1/4
1
cup olive oil
cup yield
2
cups yield
Use metal blade to chop cheese and garlic, about 30
seconds. Add remaining ingredients except oil and
process until combined, about 8 pulses. With machine
running, pour oil through feed tube. Process until
combined, about 10 seconds. Scrape down bowl and
continue processing until smooth, about 20 seconds.
This keeps for up to 5 days in the relrigerator and it
also freezes well. Some people prefer to omit the
cheese when freezing pesto and add it just before
serving.
Cut peppers in halt lengthwise, remove and discard
stems, seeds and membranes. (Handle hot peppers
with care. Their oil may irritate your skin and cause
your eyes to sting. Wash hands alter handling them.)
Peel and quarter onion.
Use metal blade to process peppers and cilantro until
finely chopped, about 20 seconds. Scrape bowl, add
salt and lime juice and pulse twice.
Add tomatoes and onions and pulse until they are
coarsely chopped, about 10 to 12 times.
Transfer to serving dish, stir and serve within 1 or 2
hours.
’Substitute llaHeat parsley it cilantro is not available.