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Vita-Mix - Preferred by The Culinary Institute of America |
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2 cups / 60 g fresh spinach leaves, washed and dried 1/4 cup / 4 g cilantro sprigs 8 basil leaves 1 clove garlic, peeled 2 tablespoons ginger, peeled 1/2 teaspoon orange skin, grated 1/4 cup / 60 ml orange juice, freshly squeezed 2 tablespoons wine vinegar, any type 2 tablespoons dark sesame oil 1 tablespoon thin (light) soy sauce or low sodium soy sauce 2 teaspoons hoisin sauce 1/2 teaspoon Asian chili sauce |
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Place all the ingredients in the CIA Professional Series container in order listed and secure the lid. Select VARIABLE 1. Turn on machine and quickly increase speed to VARIABLE 10; then to HIGH. Blend for 30 seconds. Use accelerator tool to push ingredients into the blades while processing. |
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| yield: 1 cup / 240 ml (4 servings) Serving Idea: Prepare this delicious sauce for fish. Rub fish (1 1/2 lb / 675 g swordfish steaks, salmon filets or salmon steaks) with 3 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Preheat a barbecue to medium-hot. Place the fish in a wire fish screen. Grill the fish over medium high heat, turning the fish over on the grill about every 2 minutes. (Or, place the fish directly on the barbecue grate). The fish is done when it just begins to flake when prodded with a fork. Transfer the fish to dinner plates. Pour the Asian Pesto Sauce across each piece of fish. Serve at once. |
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| per
serving – one serving equals 1/4 cup / 60 ml 90 calories | 7 g fat (71% calories from fat) | 1 g protein | 6 g carbohydrate | 1 g dietary fiber | 0 mg cholesterol | 282 mg sodium | |
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