Tapenade/Pesto - Keimling Personal Blender Bedienungsanleitung

Personal Blender™ - the speedy blender
Recipes
F. Tapenade/Pesto
Tapenade and pesto have very simi-
lar consistencies – thick with roughly
chopped ingredients.
Olive tapenade
• 1 1/2 cups of olives (stoned, sliced)
• 120 ml of olive oil
• 2 Tbs of capers
• 1 clove of garlic (chopped)
• 2 tsp of brown rice vinegar
Puree until the desired consistency is
reached.
Tomato tapenade
• 1 1/2 cups of pre-soaked dried toma-
toes (squeezed)
• 2 cherry tomatoes (halved)
• 60 ml of olive oil
• 2 cloves of garlic (chopped)
• sea salt or crystal salt to taste
Puree until the desired consistency is
reached.
Presto Pesto
• 60 ml of olive oil
• 1 Tbs of lemon juice
• 1 cup of fresh basil leaves
• 1/2 cup of chopped parsley
• 2 cloves of garlic
• 1 tsp of soy sauce
• 3 Tbs of pine nuts (or walnuts)
Puree until the desired consistency is
reached.
Creamy walnut pesto
• 1/2 cup of walnuts and 1 avocado
(stoned and diced)
• 1 cup of basil leaves and 1/2 cup of
spinach leaves (carefully washed,
chopped)
• 2 cloves of garlic (chopped) and 2 Tbs
of olive oil
• 1 Tbs of pepper (freshly milled), 1 Tbs
of lime juice and sea salt or crystal salt
to taste
Puree until the desired consistency is
reached.
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