Cuisinart DLC-10S DLC-10S Manual - Page 45

SAUCES 39 Pesto A classic pasta sauce from Italy. One cup is enough for 1 pound of pasta. It's also good on boiled potatoes or in sojps. 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 3 ounces imported Parmesan cheese, at room temperature, in 1-inch pieces 3 small garlic clove, peeled 2 cups tightly packed fresh basil leaves 1/4 cup pine nuts 1/2 teaspoon salt 1/4 cup olive oil 1 cup 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 refrigerator and it also freezes well. Some people prefer to omit the cheese when freezing pesto and add it just before serving. 1-1/2 1/2 1/3 1/8 2 3 INGREDIENTS jalapeno peppers medium onion cup packed cilantro leaves* teaspoon salt teaspoons lime juice medium tomatoes, cored and quartered 2 cups yield Cut peppers in half 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 after 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 flat-leaf parsley if cilantro is not available.