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K RECIPES
coriander pesto
4 handfuls fresh leaf coriander
4 cloves fresh garlic
120g pine nuts
250ml olive oil
120g freshly grated Parmesan
salt and pepper
Put the coriander, garlic, pine nuts, and a bit more than half the oil
into the bowl. Fit the bowl lid, and process at moderate speed till it
looks smooth.
To adjust the thickness, add a little oil, give it a short burst, and
repeat till it's right.
Transfer to a bowl, stir in the Parmesan, taste, and adjust the
seasoning.
Serve as a dip (fairly thick), as a topping for soup (not too thick, but
not runny), or tossed through warm pasta (fairly runny).
recipes are available on our website:
blending – http://www.russellhobbs.com/ifu/550931
smoothies – http://www.russellhobbs.com/ifu/550941
(dip, topping or sauce)
4
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