Sunbeam MultiProcessor LC6250 Instruction Booklet page 34

Recipes continued
Pesto
2 cups fresh basil leaves
3 cloves garlic
2 teaspoons lemon juice
½ cup olive oil
½ pine nuts, roasted
60g pecorino or parmesan, grated
Salt and pepper, to taste
1.Using the processing bowl fitted with the
chopping blade, process basil, garlic,
lemon juice and oil on speed 3 until finely
chopped.
2.Remove the processing bowl cover and
scrape the sides of the bowl.
3.Add pine nuts and cheese. Process on
speed 3 until mixture is well combined.
Season with salt and pepper.
4.Stir pesto through pasta or serve 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.
34
Makes 1¼ cups Guacamole
2 ripe avocados, peeled, seeds removed
1 clove garlic
1 tablespoon lemon juice
dash Tabasco sauce
1 jalepeno chilli, sliced (optional)
¼ cup fresh coriander leaves
1 small onion, quartered
1 tomato, quartered
Salt and pepper, to taste
1.Using the processing bowl fitted with the
chopping blade, process avocado, garlic,
juice, tabasco, chilli and coriander on
speed 3 for 10 seconds.
2.Add onion and tomato and process on
speed 2 until just chopped. Season with
salt and pepper. Transfer mixture to a bowl
and refrigerate for 1 hour before serving.
3.Serve with corn chips and salsa
Whole Egg Mayonnaise
2 eggs
2 tablespoons lemon juice
1 tablespoon Dijon mustard
Salt and pepper, to taste
400-500mls vegetable or light olive oil
1 Using the processing bowl fitted with
the chopping blade, process eggs, lemon
juice, mustard and salt on speed 1 for 10
seconds or until combined.
2 Increase to speed 3. With the motor
operating, add oil through the feed tube in
a slow, thin stream until mixture is thick
and creamy. Season with salt and pepper.
3 Store in the refrigerator in an airtight
container for up to 2 weeks.
Makes 1¼ cups (approx)
Makes 1¼ cups (approx)