KitchenAid KSB5 Instructions and Recipes - Page 39

PESTO, TOPPINGS AND CRUNCHES Basil Pesto 2 cloves garlic 1⁄2 cup fresh grated Parmesan cheese 13⁄4 cup firmly packed fresh basil leaves 1⁄4 cup fresh parsley leaves 3 tablespoons slivered almonds or pine nuts 1⁄4 cup olive oil 1⁄4 to 1⁄3 cup reducedsodium chicken broth Place garlic in blender jar. Cover and blend at STIR until minced, about 5 to 10 seconds. Add basil, parsley, and almonds, Cover and blend at STIR. With blender running, add olive oil and 1⁄4 cup chicken broth. Blend until thoroughly mixed, about 45 seconds to 1 minute; scrape sides of blender jar. Add remaining broth, if necessary. Blend at CHOP for 30 seconds. Serve on pasta, pizza, chicken, or seafood. Yield: 1 cup; 8 (2 tablespoons) servings. Per serving: About 111 cal, 4 g pro, 2 g car, 10 g fat, 5 mg chol, 127 mg sod. Mixed Pepper Pesto 1 clove garlic 2 tablespoons olive oil 1 medium red bell pepper, seeded and cut into 11⁄2-inch chunks 1 medium yellow bell pepper, seeded and cut into 11⁄2-inch chunks 1⁄4 cup loosely packed fresh basil leaves 1⁄3 cup grated fresh Parmesan cheese 1⁄4 teaspoon salt, if desired 1⁄8 teaspoon pepper Place garlic in blender jar. Blend at STIR until minced, about 5 to 10 seconds. Add all remaining ingredients. Blend at CHOP until thoroughly mixed, about 15 to 25 seconds; scrape sides of blender jar, if necessary. Serve on pasta, pizza, chicken, or seafood. Yield: 11⁄2 cups; 6 (1⁄4 cup) servings. Tip: Bake 12-inch pizza crust at 425°F about 5 minutes. Remove from oven and spread with pesto. Add cheese, cooked meat, and other favorite toppings. Return pizza to oven and bake at 425°F about 5 minutes, or until cheese is melted and crust is golden brown. Per serving: About 58 cal, 1 g pro, 2 g car, 5 g fat, 2 mg chol, 40 mg sod. 37