Ambiano FP9045B-UL Manual Del Usuario página 14

Basic Vinaigrette
Makes 1-1/2 cups
1 clove garlic, peeled
3 tbsp wine vinegar
3 tbsp white vinegar or lemon juice
2 tsp Dijon mustard (regular or grainy)
½ tsp kosher salt
dash ground pepper (to taste)
½ cup extra virgin olive oil
½ cup vegetable oil or light flavored olive oil
Place the garlic in the bowl and pulse 5 times, then scrape the bottom and sides of bowl. Add the
vinegars, mustard, salt and pepper. Press LOW and run for about 5 seconds. Add the oils and press
LOW and run for about 10 seconds. Taste and adjust seasonings as needed. If desired, recipe may be
easily modified by changing oil and/or vinegar flavors used, or by adding a favorite herb or sun-dried
tomatoes. Allow dressing to chill at least 30 minutes before serving, to allow the flavors to blend.
Vinaigrette will keep well for one week if covered and refrigerated. May need to process on LOW for
10 seconds if separation has occurred.
Pesto
Makes about ½ cup
1 oz Reggiano Parmigiano (cut into ½ inch cubes)
¼ cup toasted walnuts
1 clove garlic, peeled
½ tsp kosher salt
1 cup (packed) fresh basil leaves, washed and dried completely
¼ cup extra virgin olive oil
Place ½ inch pieces of cheese into bowl and pulse 5 times, process continuously on LOW about 15
seconds. Remove and reserve. Add the nuts to the bowl and pulse 5 times. Remove and reserve. Add
the garlic and salt to the bowl and process on LOW for 5 seconds. Scrape bottom and sides of the
bowl and add basil leaves and half of the olive oil. Pulse 10 times, then process on LOW for about 15
seconds. Scrape the bottom and sides of bowl and add remaining olive oil and process on LOW for
an additional 10 seconds. Add the cheese and nuts to the mixture and pulse 10 times to blend.
Scrape the bottom and the bowl and pulse 5 more times. Allow Pesto to sit at least 30 minutes or
longer to allow flavors to develop. Transfer Pesto to an airtight container, smooth the top to an even
level and top with thin layer of olive oil; cover and refrigerate until ready to use.
Pesto sauce will keep if refrigerated for up to 1 week, or may be frozen. If desired, use on pasta,
potatoes, steamed fresh vegetables or as a spread on a fresh tomato and mozzarella sandwich. You
may try different flavors of Pesto by substituting other herbs such as cilantro or parsley and by using
almonds or pecans.
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Recipes