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TAPENADE
Makes approx. 2 cups
INGREDIENTS
100g pitted olives
6 bottled anchovies
100g tuna, flaked
1 tbsp Dijon mustard
1 tbsp capers
200mL virgin olive oil
CORIANDER PESTO
Makes approx. 2 cups
INGREDIENTS
4 handfuls fresh coriander
250mL olive oil
4 cloves fresh garlic
80g pine nuts
120g grated parmesan cheese
Salt & pepper, to taste
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Recipes are to be used in conjunction with the RHBL70COP Brooklyn Blender by Russell Hobbs. All rights reserved. No part
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1. Place olives into the Blender jug and at low
speed, chop coarsely. Chop anchovies and
add to the olives with tuna, capers and approx
⅓ of the olive oil.
2. Process until just blended, scraping down the
sides of the bowl if necessary. Gradually add
the rest of the oil and process until smooth.
1. Put the coriander, garlic and pine nuts into the
Blender jug. Add a tablespoon of oil, and pulse
until combined. Repeat until all the oil has
been blended through.
2. Mix in the parmesan cheese and season with
salt and pepper.
3. Serve tossed through warm pasta, or as a dip.
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