Table des Matières
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Les langues disponibles
TOMATO SALSA
1 small garlic clove
¼ jalapeño, seeds removed & roughly chopped
1 salad onion, roughly chopped
1 small handful of coriander leaves
2 medium tomatoes (approx . 200g), halved and de-seeded
Pinch of sea salt
Ground black pepper
1 tsp fresh lime juice
• Place all the ingredients into a high sided bowl . Using the blending shaft, gradually start to process on
speed 3, moving the blade around so that you blend evenly . Do not over process to avoid excess juice
from the tomatoes .
• Season to taste and drain off any excess liquid .
PESTO
1 cup of well-packed basil leaves
125ml extra virgin olive oil
30g pine nuts
2 cloves garlic, crushed
60g freshly grated parmesan
Pinch of salt
• Place all the ingredients, except the parmesan, into a high sided bowl . Using the blending attachment,
process on speed 4, moving the blade around to give all the ingredients an even blend .
• Once the mixture starts to break up, add half the parmesan and blend it into the other ingredients
ensuring that the pine nuts are being chopped .
• Add the remaining parmesan and blend until it is finely chopped and you have a smooth paste .
• Season to taste .
• Transfer the pesto to an airtight container and drizzle a little more olive oil on top .
• The pesto will keep in the refrigerator for up to a week or frozen for up to a month .
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