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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
Old Fashioned Strawberry Milkshake
Makes about 2 cups
INGREDIENTS
1 cup strawberries cut in half, plus 2 whole berries for garnish
1/4 cup sugar
4 scoops strawberry ice cream
1/3 cup half & half
Sweetened whipped cream
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 the strawberries and sugar into a medium bowl;
toss well then cover and let strawberries macerate at room
temperature for 1/2 hour.
2. Place strawberries and juice from bowl into the blender jar.
3. Place lid on the blender jar.
4. Set blender speed to 4 for a chunky consistency.
5. Add the ice cream and half & half to the blender jar and blend
on speed 10 until smooth (use the tamper to blend ingredients
if needed).
6. Pour into a glass and garnish with a whole strawberry and a
spoonful of whipped cream.
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