Breville BFP800XL Instruction Booklet download pdf (Page 43)

42

RECIPES

PESTO SAUCE

Makes approx 1½ cups

INGREDIENTS

2 cups (75g) ﬁrmly packed basil leaves (approx 1

large bunch)

2 cloves garlic

2 teaspoons lemon juice

L cup (50g) pine nuts, toasted

½ cup (60g) Parmesan cheese, grated

½ cup olive oil

Salt and freshly ground black pepper

METHOD

1. Assemble the food processing bowl

using the S blade™.

2. Place all ingredients into processing

bowl in the order listed. Place lid

on bowl and process until all the

ingredients are almost smooth. Scrape

down sides of bowl if necessary.

3. Spoon into an airtight container and

chill until ready to use.

NOTE

Pesto will keep in an airtight

container in the refrigerator for a few

days. Pour a little extra oil over the

top of the pesto and place a piece of

plastic wrap on top of the pesto. This

will prevent excess browning

AIOLI

Makes approximately 2 cups

INGREDIENTS

1 whole head garlic

4 egg yolks

Juice of 1 lemon

2 teaspoons white vinegar

2 cups/475ml vegetable or olive oil

1 tablespoon thyme

Salt and pepper, to taste

METHOD

1. Assemble the food processor using the

emulsifying disc.

2. Pre-heat oven to 400°F (200°C).

3. Slice the top off the garlic bulb and wrap

in foil. Place onto an oven tray and roast

for 30 minutes or until garlic is softened

and fragrant.

4. Remove from the oven and allow to cool

slightly. Squeeze garlic from the bulb.

5. Place egg yolks, lemon juice and vinegar

into the processing bowl. With the motor

running slowly add oil through the feed

chute, processing until smooth and

creamy. Add roasted garlic and thyme,

season to taste.

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