Viking VSM700SG Use and Care Manual - Page 22
Classic Pesto Sauce, Fresh Strawberry Daiquiri, Caesar Salad Dressing
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CLASSIC PESTO SAUCE 12 oz olive oil 3 oz pine nut (walnuts can be used) 6 oz fresh basil leaves 2 T smashed garlic 6 oz fresh Parmesan cheese TT salt TT pepper Makes 24 oz • Place one third of the olive oil in the blender and add the remaining ingredients • Blend the mixture and slowly add the rest of the oil until it is smooth FRESH STRAWBERRY DAIQUIRI 1 pint Strawberries 6 oz powdered sugar 4 oz light rum 1 1/2 cups ice 2 T cream chantilly (see recipe on page 30) Makes 2 drinks • Clean and cut the strawberries into small pieces and add them to the blender • Add the sugar, rum and ice then blend till smooth • Serve with a dollop of cream Chantilly on top CAESAR SALAD DRESSING 1/2 T smashed garlic 1 egg 2 oz of Parmesan grated 1 oz Balsamic vinegar 1/2 T Dijon mustard 1/2 oz anchovy filets 1/2 tsp salt TT pepper 12 oz olive oil Makes 1 pint • Add all ingredients except the oil, blend thoroughly (about two minutes) • Slowly add the oil until incorporated • Served on Caesar Salad 22