Hamilton Beach 58800 Use and Care Manual - Page 11

Recipes

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Recipes Tomatillo Salsa Ingredients: 4 medium tomatillos, husked and quartered 1 small onion, quartered 1 small jalapeno, halved 1 clove garlic 1/2 teaspoon (2.5 ml) salt 3 sprigs cilantro Directions: 1. Place ingredients into the blender jar in the order listed. 2. Select SPEED 5 and PULSE until desired consistency. 3. Garnish with additional cilantro and serve as a sauce or with tortilla chips. Serves: 6 to 8 Traditional Basil Pesto Ingredients: 4 cups (946 ml) fresh basil leaves 1 cup (237 ml) pine nuts 4 garlic cloves 1 cup (237 ml) olive oil 1 cup (237 ml) grated Parmesan cheese 1/2 teaspoon (2.5 ml) salt Directions: 1. Place basil, pine nuts and garlic in blender jar in the order listed. 2. Select SPEED 5 and PULSE 2-3 times or until desired consistency. 3. With blender running, gradually drizzle oil through the lid opening, blending on SPEED 2 and slowly increasing until desired consistency. Add Parmesan cheese and salt, select SPEED 5, and PULSE 2-3 times until desired consistency. 4. Toss with hot pasta, spread on grilled chicken, or use as a sandwich spread. Makes: 2 1/2 cups Test Kitchen Tip: Divide Traditional Basil Pesto sauce between two ice cube trays; cover with plastic wrap and freeze. When the pesto sauce is frozen solid, pop the pesto cubes out and place in a resealable plastic freezer bag. Remove pesto cubes from bag as needed. For an individual serving, defrost one pesto cube and toss with hot cooked pasta or spread on your favorite sandwich or wrap. For more great tips on using basil, visit our Everyday Good Thinking Blog, Food Focus: Basil. 11

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11
Recipes
Tomatillo Salsa
Ingredients:
4 medium tomatillos, husked and quartered
1 small onion, quartered
1 small jalapeno, halved
1 clove garlic
1/2 teaspoon (2.5 ml) salt
3 sprigs cilantro
Directions:
1. Place ingredients into the blender jar in the order listed.
2. Select SPEED 5 and PULSE until desired consistency.
3. Garnish with additional cilantro and serve as a sauce or with tortilla
chips.
Serves:
6 to 8
Traditional Basil Pesto
Ingredients:
4 cups (946 ml) fresh basil leaves
1 cup (237 ml) pine nuts
4 garlic cloves
1 cup (237 ml) olive oil
1 cup (237 ml) grated Parmesan cheese
1/2 teaspoon (2.5 ml) salt
Directions:
1. Place basil, pine nuts and garlic in blender jar in the order listed.
2. Select SPEED 5 and PULSE 2–3 times or until desired consistency.
3. With blender running, gradually drizzle oil through the lid
opening, blending on SPEED 2 and slowly increasing until desired
consistency. Add Parmesan cheese and salt, select SPEED 5, and
PULSE 2–3 times until desired consistency.
4. Toss with hot pasta, spread on grilled chicken, or use as a
sandwich spread.
Makes:
2 1/2 cups
Test Kitchen Tip:
Divide Traditional Basil Pesto sauce between
two ice cube trays; cover with plastic wrap and freeze. When the
pesto sauce is frozen solid, pop the pesto cubes out and place in
a resealable plastic freezer bag. Remove pesto cubes from bag as
needed. For an individual serving, defrost one pesto cube and toss
with hot cooked pasta or spread on your favorite sandwich or wrap.
For more great tips on using basil, visit our Everyday Good Thinking
Blog, Food Focus: Basil.