coriander pesto (dip, topping or sauce)
2 handfuls leaf coriander
60g pine nuts
60g grated Parmesan
Reserve 50ml of the oil.
Process everything else together till smooth
To adjust the thickness, use a little oil and a
short burst of speed.
Repeat till the consistency looks right, then
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:
http://www.russellhobbs.com/ifu/550931
smoothies:
http://www.russellhobbs.com/ifu/550941
ENVIRONMENTAL PROTECTION
W
To avoid environmental and health
problems due to hazardous substances in
electrical and electronic goods, appliances
marked with this symbol mustn't be disposed
of with unsorted municipal waste, but
recovered, reused, or recycled.
E GUARANTEE
Defects affecting product functionality
appearing within two years of first retail
purchase will be corrected by replacement or
repair provided the product is used and
maintained in accordance with the instructions.
Your statutory rights are not affected.
Documentation, packaging, and product
specifications may change without notice.
S CUSTOMER SERVICE
3 cloves garlic
If you ring, have the Model No. to hand, as we
125ml olive oil
won't be able to help without it. It's on the
salt and pepper
rating plate (usually underneath the product).
The product isn't user-serviceable. If it isn't
working, read the instructions, check the plug
fuse and main fuse/circuit breaker. If it's still not
working, consult your retailer.
If that doesn't solve the problem, ring
Customer Service for advice.
If they tell you to return the product to us, pack
it carefully, include a note with your name,
address, day phone number, and what's wrong.
If under guarantee, say where and when
purchased, and include proof of purchase (till
receipt). Send it to:
Customer Service, Spectrum Brands (UK) Ltd,
Fir Street, Failsworth, Manchester M35 0HS
email: support@russellhobbs.com
telephone: 0845 658 9700 (local rate number)
J ONLINE
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