Klarstein 10028559 Manual Del Usuario página 25

• 1 tsp Dijon mustard
• 10 large pitted green olives
• 2 garlic cloves, crushed
• 290g jar marinated
• artichoke hearts, drained,
• olive oil
• Grilled crostini, to serve
Preparation:
1. Using the tall cup,add the ingredients listed and attach the cross blade to the cup.
2. Press the cup down and pulse to mix. Keep pulsing to form a chunky paste. Add a little olive oil if the mix-
ture is slightly too thick.
3. Remove the blade, taste and adjust seasoning if necessary
4. Serve in a bowl with grilled crostini on the side or spread onto thick fish fillets and grill.
Serves 3-4
Homemade Pesto Genovese
This is such a great versatile sauce that can be used with pasta, swirled into mash, or used to fill a chicken
breast with some cream cheese. It is so much better than any jarred variety and it' s so easy to make in the
blender.
Ingredients:
• 25g basil leaves
• 1 clove garlic, roughly chopped
• 25g toasted pine nuts
• 25g grated pecorino or parmesan cheese
• 75-100ml extra virgin olive oil
• Sea salt
Preparation:
1. Using the tall cup, add the basil leaves, chopped garlic, pine nuts, cheese, 75 ml of oil and a pinch of salt to
the tall cup. Screw the cross blade onto the cup and place onto the base.
2. Press the cup down and pulse to mix. Keep pulsing until the mixture forms a thick paste.
3. Remove the blade and taste, adjust seasoning if necessary and add a little more oil if the mixture is too
thick.
Serves 2-3
Wild Rocket Pesto
This is great mixed with freshly cooked pasta and some pan-fried chicken. Serve with lots of grated parmesan
to finish. Blending in two stages means that the pesto retains some texture without being too smooth.
Ingredients
• 40g wild rocket
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