11
RECIPES
Pesto
1 cup packed basil leaves
2 cloves garlic
½ cup fresh at leaf parsley, stems removed
2 tablespoons pine nuts or walnuts, toasted
- dash red pepper akes
½ cup extra virgin olive oil
- salt and pepper to taste
½ cup grated Parmesan cheese
• Place basil, garlic, parsley, pine nuts, red pepper flakes and 2 tablespoons of the
olive oil in chopper bowl; pulse to chop. Spoon chopped mixture into mixing
bowl. Add remaining oil;
• Use immersion blender to blend well. Season with salt and pepper. Add Parmesan
cheese and use immersion blender to blend until combined. Serve immediately
or refrigerate.
• Makes about 1¼ cups
NOTE:
To serve, toss pesto with 1 pound of hot, cooked pasta. Pesto is also excellent to
rub on chicken before grilling, or blend a little pesto into cream cheese to make a
avorful spread.
Orange Fruit Dip
1 can (6 ounces) frozen orange juice concentrate, thawed
1 package (3.4 ounces) instant vanilla pudding
1¼ cups milk
½ cup heavy whipping cream
1 can (11 ounces) Mandarin oranges, drained
• Fresh strawberries, fresh pineapple cubes, grapes, marshmallows or graham
crackers for dipping. Place orange juice and pudding in a deep mixing bowl;
blend with immersion blender.
• Add milk and use immersion blender to blend until smooth. Refrigerate 15
minutes.
• Pour heavy whipping cream into a deep mixing bowl. Use whisk, at low speed, to
beat until frothy. Gradually increase speed and continue to beat until stiff peaks
form.
• Lightly chop Mandarin oranges. Fold whipped cream and oranges into pudding
mixture.
• Refrigerate several hours or overnight.
• Serve as a dip with fresh strawberries, pineapple cubes, grapes, marshmallows or
graham crackers.
• Makes about 2 cups
Immersion Blender_201627_IM_US_V4_170620.indd 11 6/20/17 10:14 AM
To Next Page
Loading...
Need help?
General
