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PESTO<br />
1 bunch (80g) fresh basil leaves<br />
25g pine nuts<br />
1 large clove garlic<br />
65g parmesan cheese<br />
100ml extra virgin olive oil<br />
1 Toast pine nuts by placing them in the extender kit pan and bake in <strong>Nu</strong><strong>Wave</strong> oven on 10cm<br />
rack for 4mins.<br />
2 Place the basil, pine nuts, garlic and parmesan in the tall cup of the Twister with half of the oil.<br />
3 Fitted with cross blade, blend for a couple of minutes; add the balance of the oil and continue to<br />
blend until mixture is smooth.<br />
Delicious with pasta for lunch or dinner or just enjoy it as a dip with fresh vegetable sticks!<br />
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