7 Ways With a Blender

August 19, 2008
Lee Harrelson
An indispensable kitchen tool, the blender can go from whipping up a batch of frozen margaritas to puréeing soup to making pesto, all without breaking a sweat.
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Get Blended

Your blender can do so much more than make milkshakes and the occasional breakfast smoothie. Set it free with recipes for zesty pasta sauces, company-worthy crepes, and a creamy soup. Next to the microwave, you may find that the blender is your favorite time-saving kitchen gadget.
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Raspberry "Sangre" Margaritas

Photo by Kelsey Hansen; Prop styling by Audrey Davis; Food styling by Torie Cox
Raspberry "Sangre" Margaritas Recipe
Frozen raspberries take a quick ride in the blender to make a beautiful blood-red purée sangria that's mixed with tequila, triple sec, lime and crushed iced for a delicious twist on the frozen margarita. Make the purée up to a day ahead of time.

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Sun-Dried Tomato Tapenade with Crostini

Photo: Becky Luigart-Stayner
Sun-Dried Tomato Tapenade with Crostini Recipe
Sun-dried tomatoes and a splash of lemon juice transform plain olive tapenade into a wonderfully flavored spread that's great on sandwiches, cooked fish, or slices of toasted baguette. Make it in the blender and store for up to two days.
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Blackberry-Cream Cheese Crepes

Becky Luigart-Stayner
Blackberry-Cream Cheese Crepes Recipe
Elegant as they seem, the batter for these dessert crepes is a snap to make using a blender and five basic ingredients. Stuff the crepes with cream cheese and drizzle with a quick blender sauce made of cooked fresh blackberries enhanced with a splash of brandy.

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Rémoulade Sauce

Rémoulade Sauce Recipe
This popular New Orleans sauce is made easily in the blender by puréeing fresh celery, garlic, Creole mustard, oil, and a few fragrant spices. Spread it on crab cakes, grilled chicken or sandwiches to add a bright kick of Big Easy flavor. It's also a good sauce or dip for shrimp and veggies.

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Parsley Mint Pistachio Pesto

Photo: Dan Goldberg; Styling: Dan Becker
Parsley Mint Pistachio Pesto Recipe
Four ingredients and a blender are all it takes to make this easy pesto flavored with pistachios, mint, and parsley. Toss it with hot pasta, use it in a cold pasta salad, or combine it with mayonnaise to make a sandwich spread or easy dip. Make a big batch and freeze any extra for later use.
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Sesame Miso Vinaigrette

Photo: Annabelle Breakey
Sesame Miso Vinaigrette Recipe
Add miso (soybean paste), tahini (sesame seed paste), orange juice, soy sauce and oil to the blender and whip up a quick, flavorful Asian dressing perfect over salad greens or cooked noodles. Leftover vinaigrette doubles as a great dipping sauce or a marinade for salmon, chicken or shrimp.

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Butternut Squash-Leek Soup

Lee Harrelson
Butternut Squash-Leek Soup Recipe
This easy 8-inqredient soup pairs sweet butternut squash with roasted garlic and leeks for a savory main course soup. Serve it with crusty artisan bread and a big salad. Don't have time to roast garlic? Sauté it in the pot before starting the soup.
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