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La tapenade et le pesto ont une consis-
tance similaire épaisse et avec des in-
grédients grossièrement hachés.
Tapenade d'olives
1 1/2 tasses d'olives (dénoyautées, en
tranches)
120 ml d'huile d'olive
2 cuillères à soupe de câpres
1 gousse d'ail (hachée)
2 cuillères à café de vinaigre brun de
riz
Faire une purée jusqu'à obtenir l'onctuo-
sité souhaitée.
Tapenade à la tomate
1 1/2 tasses de tomates séchées ra-
mollies (exprimées)
2 tomates cerises (coupées en deux)
60 ml d'huile d'olive
2 gousses d'ail (hachées)
sel de mer ou gemme selon vos goûts
Faire une purée jusqu'à obtenir l'onctuo-
sité souhaitée.
Presto Pesto
60 ml d'huile d'olive
1 cuillère à soupe de jus de citron
1 tasse de feuilles de basilic frais
1/2 tasse de persil haché
2 gousses d'ail
1 cuillère à café de sauce de soja
3 cuillères à soupe de pignons (ou de
noix)
Faire une purée jusqu'à obtenir l'onctuo-
sité souhaitée.
Pesto crémeux aux noix
1/2 tasse de noix et 1 avocat (dé-
noyauté et en dés)
1 tasse de feuilles de basilic et 1/2 tas-
se de feuilles d'épinard (bien lavé, ha-
ché)
2 gousses d'ail (hachées) et 2 cuillères
à soupe d'huile d'olive
1 cuillère à soupe de poivre (fraîche-
ment moulu), 1 cuillère à soupe de jus
de citron et du sel de mer ou gemme
selon vos goûts
Faire une purée jusqu'à obtenir l'onctuo-
sité souhaitée.
Personal Blender™ - le mixeur ultra-rapide
Recettes
F. Tapenade/Pesto
85


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