Cuisinart DLC 8S DLC-8S Manual - Page 39

S A U C E S 37 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 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. 4 4 2-2/3 1/3 3/4 1/3 I N G R E D I E N T S ounces imported Parmesan cheese, at room temperature, cut into 1-inch (2.5cm) pieces small garlic cloves cups tightly packed fresh basil leaves cup pine nuts teaspoon salt cup olive oil 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 bowl and continue processing until smooth, about 20 seconds. Pesto 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. Yield 1-1/3 cups. I N G R E D I E N T S 2 jalapeño peppers* 1/3 cup packed cilantro leaves** 1 tablespoon lime juice 1/8 teaspoon salt 5 medium tomatoes, cored and quartered 1 medium onion Use metal blade to process peppers and cilantro until finely chopped, about 20 seconds. Scrape bowl. Add lime juice and salt; pulse twice to combine. Add tomatoes and onions; pulse until coarsely chopped, about 10 to 12 times. Transfer to serving dish. Stir and serve within 1 or 2 hours. *Handle hot peppers with care. Their oil may irritate your skin and cause your eyes to sting. Wash hands after handling them. ** Substitute flat-leaf parsley if cilantro is not available. No-Cook Cranberry-Orange Relish Only 1 cup of sugar sweetens 1 pound of cranberries. Most cooked relishes call for 2 cups of sugar. I N G R E D I E N T S 2 cups fresh cranberries 1/2 navel orange, unpeeled and quartered 1/2 cup sugar Use metal blade to coarsely chop fruit, about 8 to 10 pulses. Add sugar and process to combine, about 20 seconds. Store in refrigerator. Yield 1-3/4 cups. Yield 2-2/3 cups. Raspberry Sauce A fine finish for ice cream, sherbet or cake. You can substitute strawberries for the raspberries. I N G R E D I E N T S 1 10-oz. package frozen raspberries in syrup, thawed 1 tablespoon honey Use metal blade to purée raspberries and honey for 30 seconds. Transfer to fine sieve placed over a mixing bowl. Press solids through the sieve with back of spoon and discard seeds. Serve at room temperature or warm slightly to serve over ice cream. Yield 1 cup.