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RECIPES
Sage and Walnut Pesto
Makes about 2 cups
INGREDIENTS
1/2 cup fresh sage leaves
1/2 cup walnuts, toasted
The zest and juice of half of a lemon
1 teaspoon honey
3 cloves garlic
1 teaspoon kosher salt
1/2 teaspoon fresh pepper
1/4 cup Parmesan cheese, grated
1 cup walnut or vegetable oil
Delicious Salsa
4 servings
INGREDIENTS
1 pint grape tomatoes
1 mild chile pepper, pepper seeds removed
1 small sweet onion
2 whole cloves garlic
1 tomatillo, husk removed
1 can (10 3/4 ounces) Mexican tomatoes with lime and cilantro
1 bunch cilantro, stems removed
2 tablespoons fresh lime juice
1 1/2 teaspoons Kosher salt
METHOD
1. Place all ingredients, except oil, into the blender jar.
2. Place the lid on the blender jar with the filler cap removed.
3. Set blender speed first to 4 then to 10 and slowly pour the oil
through the filler cap opening until all of it has been added
and pesto is thick and creamy.
4. Store refrigerated for up to 1 week or freeze for up to 3
months.
TIP : For a lower fat version, use 1/2 cup oil and 1/2 cup water.
METHOD
1. Place all ingredients into blender jar.
2. Place lid on the blender jar.
3. Pulse 5-6 times or until desired consistency is achieved.
4. Taste and adjust seasoning if desired and serve with your
favorite chips.
18
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