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Sauce aïoli
Pesto
1. Pelez les gousses d’ail. Coupez-les en 2 et retirez le germe central.
2. Mixez l’ail 20 secondes dans la mini cuve.
3. Préparez la mayonnaise sur le hachis d’ail en suivant la recette p. 28.
Astuce du chef : à déguster avec des bâtonnets de légumes ou en accompagnement de
la fondue bourguignonne.
1. Lavez le basilic. Détachez les feuilles et séchez-les soigneusement. Pelez la gousses
d’ail, coupez-la en 2 et retirez le germe central.
2. Placez dans la mini cuve l’ail, le basilic, les pignons de pin, le parmesan, le poivre et
la fleur de sel.
3. Donnez 10 pulsions environ jusqu’à obtenir un mélange homogène.
4. Ajoutez l’huile d’olive en un mince filet par l’ouverture en laissant tourner l’appareil.
Astuce du chef : délicieux avec des pâtes.
Préparation : 10 min
Préparation : 10 min
29
1 bol de mayonnaise
3 gousses d’ail
Pour 1 bol
50 g de pignons de pin
50 g de parmesan râpé
100 ml d’huile d’olive
2 petites gousses d’ail
1 bouquet de basilic
Fleur de sel, poivre
Pour 1 bol
30


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