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ASSAISONNEMENTS / SAUCES
SAUCE PESTO
Ingrédients
2 tasses bien remplies de basilic (env. 1 grosse botte)
2 gousses dail, coupées en deux
2 cc de jus de citron
40 g de pignons grillés
60 g de parmesan râpé
125 ml (½ cup) dhuile dolive
sel et poivre noir du moulin
Préparation
1. Placez tous les ingrédients dans le bol du mixeur dans l’ordre indiqué ci-dessus.
Placez le couvercle avec le gobelet gradué sur le bol et fermez-le.
2. Sélectionnez la vitesse CHOP / 2 et mixez jusqu’à obtention d’une consistance
homogène. Si nécessaire décollez les ingrédients des parois du bol avec une spa-
tule en plastique quand l’appareil est éteint et débranché. Assaisonnez la sauce
pesto selon votre goût.
3. Mettez la sauce dans un récipient hermétique et conservez-la au frais jusqu’au
moment de servir.
Conseil
La sauce pesto se conserve dans une boîte sous vide 3 jours au réfrigérateur. Dis-
posez une couche d’huile d’olive sur la sauce pesto pour éviter que la sauce ne
brunisse.
SOLIS Twist Mix -Rezepte F_2015 24.02.15 11:29 Seite 68
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