Breville Hemisphere Twist Instruction Book page 16

Pesto Sauce
Makes approximately 1 cup
2 cups firmly packed basil leaves (approx 1 large
bunch basil)
2 cloves garlic, halved
2 teaspoons lemon juice
⁄ cup (40g) pine nuts, toasted
1
3
2oz (60g) grated parmesan cheese
½ cup (125ml) olive oil
Salt and freshly ground black pepper, to taste
1. Place all ingredients, in the order listed,
into blender jug and secure lid.
2. Process on CHOP (Speed 2) until
ingredients are very finely chopped and
almost smooth. Scrape down sides of
blender if necessary. Season to taste.
3. Transfer to an airtight container
and chill until ready to use.
tips
Pour a little extra oil over the top and store in an
airtight container in the refrigerator for up to
3 days. The oil will prevent excess browning.
16
Leek and Potato Soup
Serves 4
2 tablespoons butter
1 tablespoon olive oil
2 leeks, white and light green parts only,
thinly sliced
1 ⁄ lb (750g) potatoes, roughly chopped
2
3
32oz (1 liter) chicken stock
Salt and ground white pepper, to taste
Chopped fresh chives, to serve
1. Heat butter and oil in a large saucepan, add leeks
and cook, stirring, for 3–4 minutes until softened.
Add potatoes and stock. Bring to the boil then
reduce heat and cook, covered, for about
20 minutes or until potatoes are soft. Remove
from heat and allow soup to cool down to
a warm state or to room temperature.
2. Blend soup in batches with lid on jug on
MIX (Speed 1) until just blended.
3. Return pureed soup to saucepan. Season to taste
and heat on medium, stirring occasionally,
until hot.
4. Serve soup topped with chives.
tips
Add a little extra stock or water if soup becomes
too thick when cooking or blending.