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dips, dressings

& sauces

CLASSIC BASIL PESTO yields 1 cup
Basil, a relative of mint, has been valued for its delicious taste and fresh aroma. The French
call it “l’herbe royale”—the royal plant—for good reason: it is said to cure disease and
freshen the air. Basil goes beautifully with tomatoes and other vegetables, as well as fish
and meat.
½ cup pine nuts, cashews, walnuts, 1. Blend the nuts, garlic, basil, and oil until smooth. While the
or macadamia nuts machine is running, drizzle in more olive oil for a looser con-
1 large clove garlic sistency.
2 cups fresh basil or 5 cubes 2. Season with the salt and pepper and serve.
frozen basil
7 Freshly ground black pepper (optional) In a blender, blend all the ingredients until smooth.
1/3 cup olive oil
Pinch of sea salt
Pesto

yields 2 cups
ZESTY ARUGULA PESTO
The garlic is optional, but it will give this pesto a nice kick!

2 cups chopped arugula

½ cup walnuts
Ways ½ cup walnut or olive oil
¼ cup parmesan cheese (optional)
3 tablespoons fresh lemon juice
½ teaspoon sea salt
Pesto sauce, originating in Italy, Dash of ground black pepper
traditionally consists of pine 3 cloves garlic (optional)
nuts, garlic, salt, basil, and olive
oil. When blended, it makes a yields 2 cups
delicious, creamy, ultra-flavorful ROASTED TOMATO PESTO
sauce. Try any of the following 10–15 sun-dried cherry tomatoes 1. To roast the tomatoes, cut the cherry tomatoes in half and
versions to use as a spread on ½ cup pine nuts brush with oil. Roast in the oven at 170˚ F for 6 hours.
sandwiches and wraps or as a 2–3 cloves garlic 2. In a blender, blend the tomatoes with the rest of the ingredi-
dressing over salads, vegetable 1 cup olive oil ents until smooth.
sticks, or pasta. Pesto also makes a ¼ teaspoon sea salt
nice sauce when baking fish. Dash of ground black pepper

Roasted Tomato Pesto
162 HEALTHY EVER AFTER honey, ginger, pepper, paprika, and garlic until smooth. soaked bread, apple cider vinegar, water, eggs, onion, apples, minutes. Let cool and peel the eggplant. and/or the seeds. other 10 seconds. For a spicier salsa, add more chili pepper tables are finely chopped. For a smoother salsa, grind for an- pers, oil, and salt. Process for 15–20 seconds until the vege- onds until coarsely ground. 2. Bake the eggplant until the skin has shriveled, about 20–30 1. Preheat the oven to 350˚

159

yields 4 cups

yields 1½ cups

yields 2 cups