-- Barbara Llewellyn Catering, Oakland, Calif.
Per tablespoon of dressing: 50 calories, 6 g total fat, 0.5 g saturated fat, 1 g carbohydrates.
Peaches, parmesan and arugula
3 ripe peaches
1/2 cup basil puree (see below)
1 cup shaved Parmesan
2 handfuls wild arugula, washed
2 tablespoons olive oil
Salt to taste
1 bunch basil
2 tablespoons toasted pine nuts
2 tablespoons grated Parmesan
1/4 cup olive oil
1. To make the basil puree, first bring a pot of salted water to a boil. Remove stems from the basil, then plunge the leaves into the boiling salted water for 8 seconds, remove immediately and shock in ice water. (This helps set the color.) Squeeze excess water from basil and chop into smaller pieces.
2. Place the basil in a blender with the nuts and cheese. With the motor running, slowly drizzle in enough olive oil -- 1-2 ounces -- to get a smooth puree.