User manual

RECIPES

Coriander Pesto (dip, topping or sauce)

• 4 handfuls fresh leaf coriander

• 4 cloves fresh garlic

• 120g pine nuts

• 250ml olive oil

• 120g freshly grated Parmesan

• salt and pepper

Put the coriander, garlic, pine nuts, and a bit more than half the oil

into the jug. Fit the lid, and process at moderate speed till it looks

smooth. To adjust the thickness, add a little oil, give it a short burst,

and repeat till it’s right. Transfer to a bowl, stir in the Parmesan, taste,

and adjust the seasoning. Serve as a dip (fairly thick), as a topping for

soup (not too thick, but not runny), or tossed through warm pasta

(fairly runny).

recipes are available on our website:

blender – http://www.russellhobbs.com/ifu/550931

smoothies – http://www.russellhobbs.com/ifu/550941