(I used my Vitamix Blender and the pesto was totally creamy
and smooth. I do believe a Cuisinart would do the same. )
Here’s what
you need:
1 fresh
lemon
½ shallot
1 clove
garlic, peeled
¼ C raw
almonds, toasted
½ t sweet
smoked paprika
1 t sweet
paprika
1 T cider
vinegar
1 T rice
wine vinegar (or other, similarly flavored vinegars)
½ C olive
oil
¼ C water
(to thin the pesto)
½ - 1 C hot
pasta water to thin the pesto
Here’s what
you do:
With a sharp
knife, peel and seed the lemon, being careful not to lose any of the juice.
Remove the sections and seeds while holding the lemon over a bowl. Place the
lemon sections and all their juice, shallot and garlic in a food processor or
high powdered blender and whirl until almost smooth. Add the almonds, smoked
paprika, sweet paprika and vinegars and whirl until nuts are very smooth. While
the motor is running, drizzle in the olive oil very slowly. Add the water and thin to desired consistency.
Collect
about a cup of water from your boiling pasta and set it aside. Add as much as
you want to make your pesto creamy and thick. I ended up adding about ¾ C.
Serve this
with roasted vegetables or a tossed salad. Shaved parmesan would be excellent
over this.
Tracy's Living Cookbook
www.mylivingcookbook.blogspot.com
Tracy's Living Cookbook
www.mylivingcookbook.blogspot.com