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Serving idea:
Try it as a fast, fresh topping for salmon fillets. Place
6-ounce salmon fillets skin-side down on a lightly oiled
baking sheet. Spread each fillet with a thin layer of
pesto and sprinkle with fresh breadcrumbs. Bake in a
preheated 400ºF oven for 10 to 15 minutes, until cooked
(about 10 minutes per inch of thickness) and opaque,
and breadcrumbs are lightly browned. Let rest
5 minutes before serving.
Roasted Red
Pepper Sauce
Use this sauce for vegetables or meats, or try our
creamy variation to use as a dip for fresh vegetable
crudités or pita chips.
Makes 11⁄8cups
1–2 cloves garlic (to taste), peeled *
1 strip lemon zest (2 x 1⁄2inches),
bitter white pith removed
1 teaspoon kosher salt
1 teaspoon herbs de Provençe
11⁄2tablespoons fresh lemon juice
11⁄2tablespoons regular or white
balsamic vinegar
1⁄4cup extra virgin olive oil
1 jar (12-ounce) roasted red peppers,
drained but not rinsed
4 large fresh red peppers, roasted,
cut in eighths
Add the garlic, zest, salt, and herbs to the work bowl
and chop for 5 to 10 seconds; scrape the bottom and
sides of the work bowl. Add the lemon juice, vinegar,
olive oil and peppers. Pulse on chop, 10 times, then
process for 15 to 20 seconds until smooth. Transfer to a
resealable container and refrigerate for at least 30
minutes to allow the flavors to blend. Will keep up to 1
week refrigerated.
Roasted Red Pepper Dip Variation:
Make half the recipe
(use a 6–7-ounce jar of roasted peppers). Add 2 ounces
of regular or lowfat cream cheese and 1⁄4cup of sour
cream or plain yogurt that has been drained, and chop
for 10 to 15 seconds until combined and smooth.
[To drain yogurt, place yogurt in a yogurt funnel or
strainer lined with a paper coffee filter over a bowl, and
allow the liquid (whey) to drain for several hours, until
desired thickness is reached.]
*If you prefer a lighter garlic flavor, you may blanch the
peeled garlic in boiling water for 4 to 5 minutes. Drain,
cool and use in this or any other recipe.
Nutritional information per tablespoon:
Calories 33 (81% from fat) • carb. 1g
• pro. 0g • fat 3g • sat. fat 0g • chol. 0mg
• sod. 132mg • calc. 4mg • fiber 0g
Lemon Herb Butter
This compound butter is delicious on vegetables or
grilled meats. You may vary the herbs used, such as
basil, tarragon or thyme butter, to create your own
flavors, omit the zest or change the citrus, add in
chopped olives or sun-dried tomatoes, or use roasted
garlic or shallots in place of the garlic.
Makes about 3⁄4cup (12 servings)
2 cloves garlic, peeled
2 strips lemon zest, 2 x 1⁄2inches,
bitter white pith removed
1⁄2teaspoon kosher salt
1⁄3cup packed Italian parsley leaves
2 teaspoons fresh rosemary leaves
3 tablespoons fresh lemon juice
1 teaspoon Dijon-style mustard
1⁄4teaspoon freshly ground pepper (white or black)
3⁄4cup (6 ounces) unsalted butter,
cut in 12 pieces
Process garlic, lemon zest and salt on chop until finely
chopped, about 20 seconds; scrape prep bowl. Add
parsley and rosemary leaves; pulse on chop, 10 to 15
times. Add lemon juice, mustard and pepper; process
on chop to blend well, about 30 seconds. Add butter
and grind to cream the mixture, about 30 to 40 seconds.
Transfer to a container and let stand for 30 minutes to
allow flavors to blend.
Use as a spread for breads or as a topping for freshly
steamed vegetables or baked potatoes. To serve as a
compound butter with grilled meats or fish, shape the
butter into a log, about 1 inch in diameter; wrap tightly
in plastic wrap and refrigerate or freeze. Slice and serve
1⁄8-inch thick slices of butter on top of hot grilled steaks,
boneless chicken breasts or seafood steaks.
Nutritional information per serving:
Calories 105 (96% from fat) • carb. 1g
• pro. 0g • fat 12g • sat. fat 7g • chol. 31mg
• sod. 67mg • calc. 8mg • fiber 0g
Basic Vinaigrette
This recipe may be easily modified by
changing the flavor of the oils and vinegars used, or by
adding herbs or sun-dried tomatoes. It can also be cut
in half or thirds to make smaller amounts.
Makes 11⁄2cups
1 clove garlic or small shallot, peeled
(cut shallot in 1⁄2-inch pieces)
3 tablespoons wine vinegar
3 tablespoons white vinegar or lemon
juice (or flavored vinegar)
2 teaspoons Dijon-style mustard (regular or grainy)
1⁄2teaspoon kosher salt
1⁄8teaspoon freshly ground pepper
1⁄2cup extra virgin olive oil
1⁄2cup vegetable oil or light flavored olive oil
Pulse on chop 5 times to chop the garlic or shallot;
scrape the bottom and sides of the work bowl. Add the
vinegars, mustard, salt and pepper. Process on chop
until smooth, about 5 seconds. Add the oils slowly
through one hole in the lid, processing continuously until
all the oil has been added, then process for an additional
10 seconds. Taste and adjust seasonings as needed.
This dressing is best made at least 1⁄2hour ahead, to
allow the flavors to blend. Vinaigrette will keep well if
covered and chilled for one week. Remove from
