Sunbeam FC7500 Manuel d'utilisateur télécharger pdf (Page 12)

10

Rocket, chilli and cashew nut dip Makes about

¾ cup

1 small clove garlic, halved

½ large red chilli, seeds removed, roughly

chopped

2 cups firmly packed wild rocket leaves

1

/3 cup extra virgin olive oil

2 teaspoons lemon juice

1

/3 cup unsalted toasted cashews

1

/3 cup grated parmesan cheese

Salt and pepper, to taste

Crackers, to serve

1. Place both blades into chopper bowl. Place

garlic and chilli in the bowl. Place lid

firmly on. Pulse on Speed 1 until roughly

chopped. Add rocket, oil, and lemon

juice. Process on Speed 2 until combined.

Scrape down any ingredients that may have

come up the sides of the bowl.

2. Add remaining ingredients. Process on

speed 2 until well combined. Season with

salt and pepper.

3. Transfer mixture to a bowl and refrigerate

for 1 before serving. Serve with pita crisps

or crackers.

Basil pesto Makes about

1 ¼ cups

2 cups fresh basil leaves

3 cloves garlic

2 teaspoons lemon juice

½ cup olive oil

½ pine nuts, roasted

²

⁄

³

cup grated parmesan cheese

Salt and pepper, taste

1. Place both blades into chopper bowl. Place

basil, garlic, lemon juice and oil in the

bowl. Place lid firmly on. Process on Speed

1 until roughly chopped. Scrape down any

ingredients that may have come up the

sides of the bowl.

2. Add pine nuts and cheese. Process on

Speed 2 until mixture is well combined.

Season with salt and pepper.

3. Serve pesto with warm pasta or with

barbecued chicken or meat.

Note: Store pesto in an airtight jar in the

refrigerator, with a little extra oil on top to

prevent browning.

Recipes continued

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