Cuisinart BFP-650P1 Instruction Manual - Page 21

Peach Salsa Pesto Peach salsa is excellent served over grilled fish, chicken or even pork tenderloin. It can also be served like traditional tomato salsa with tortilla chips. We love it paired with our Crab Cakes on page 22. If you have other herbs or nuts, use them in place of the basil and pine nuts. Makes ½ cup Makes about 1½ cups ¼ large red bell pepper, cored, seeded and cut into ½-inch pieces 1 small garlic clove 1 small jalapeño, halved and seeded, cut into ½-inch pieces ½ small red onion, cut into ½-inch pieces 2 peaches, peeled and pitted, cut into ½-inch pieces 1½ tablespoons fresh cilantro or parsley 2 teaspoons fresh lime juice 1½ teaspoons rice vinegar (may use raspberry or white balsamic vinegar in place of the rice) ½ teaspoon honey Pinch kosher salt 1. Insert the chopping blade into the work bowl of the Food Processor Attachment. Fit onto blender base. 2. Put the red pepper into the work bowl and pulse on High to roughly chop, about 2 pulses. Reserve in a separate mixing bowl. 3. Put the garlic, jalapeño and onion in the work bowl. Pulse on High, 2 to 3 times, to chop. Remove and reserve in the same bowl as the red pepper. 4. Add the peaches and cilantro or parsley to the work bowl and pulse on High, 2 to 3 times, until peaches are roughly chopped. Transfer peaches and cilantro or parsley to the bowl with the other chopped vegetables. Stir in the lime juice, vinegar, honey and salt. Cover and let salsa rest to allow flavors to develop (a minimum of 30 minutes). Taste and adjust seasoning as desired. 1 ounce Parmesan, cut into ½-inch pieces ¼ cup pine nuts, lightly toasted 2 garlic cloves ½ teaspoon kosher salt Pinch freshly ground black pepper 1 cup tightly packed fresh basil leaves 1⁄3 cup extra virgin olive oil, divided 1. Insert the chopping blade into the work bowl of the Food Processor Attachment. Fit onto blender base. Put the cheese into the work bowl. Pulse to break up, about 5 times on High, and then process continuously for about 20 seconds, or until ground (it does not have to be extra fine because it will be blended more with the rest of the ingredients). 2. Add the nuts, garlic, salt and pepper to the work bowl with the cheese. Pulse on High about 5 times and then process on High for about 5 seconds. Scrape down the sides of the bowl. Add the basil and half of the olive oil. Pulse a few times, and then run continuously on Low while adding the remaining olive oil through the drizzle hole in the food pusher, until desired consistency is achieved. 3. To store the pesto, transfer to a glass jar or bowl, tap to remove all air bubbles, even out the surface. Float a layer of olive oil on top; cover with plastic wrap and refrigerate. The pesto will keep for 5 days in the refrigerator, or it may be frozen. Nutritional information per serving (1 tablespoon): Calories 125 (90% from fat) • carb. 1g • pro. 2g • fat 13g • sat. fat 2g • chol. 2mg • sod. 190mg • calc. 52mg. • fiber 0g Nutritional information per serving (2 tablespoons): Calories 10 (5% from fat) • carb. 2g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 6mg • calc. 2mg • fiber 0g 21