Moulinex INFINYMIX+ Mode D'emploi page 57

60 g parmesan - 50 g watercress - 50 g pistachios -
40 g pine nuts - 120 ml olive oil
1 | Chop the parmesan into small pieces. Rinse the
watercress in fresh water.
2 | P ut the parmesan, watercress, pistachios, pine nuts
and olive oil in the blender jug. Select the program
then press the button
open the lid and pour the pesto into a container.
Tip: Serve this pesto with spaghetti Tip: Serve this pesto with spaghetti
or use it to season a mozzarella and tomato salad. or use it to season a mozzarella and tomato salad.
54
w &
atercress
pIstachIo pesto
S 4 – p 10
ERvES REpARAtIOn MInS
. At the end of the program,
r
S
ERvES
450 g raspberries - 6 tbsp caster sugar - 1/2 tbsp rose
water - 1/2 tsp ground ginger - 600 g Greek yoghurt -
A dozen ice cubes
225 g raspberries - 3 tbsp caster sugar -
1 tbsp rose water - A pinch of ground ginger -
300 g Greek yoghurt - 4 ice cubes
Put the raspberries in the blender jug and add the
1 |
sugar, rose water and ginger. Leave to rest for fifteen
minutes.
A dd the Greek yoghurt and ice cubes, select the
2 |
program then press the button
the program, open the lid and divide the lassi between
glasses. Serve immediately.
Tip: This recipe also works very well with Tip: This recipe also works very well with
mango or strawberries. mango or strawberries.
&
aspberry rose
water lassI
4 – p 5
REpARAtIOn MInS
. At the end of