MENU No. 15
How about we do something a bit out of the ordinary tonight?
Entertaining, laying a lovely table, serving something that really makes an impression…
A complete menu, including the recipes, the shopping list and my plan of action.
Almost everything is prepared in advance.
Your guests are seated.
You too.
Tuscan almond pesto (traditional method & Thermomix)
Description
This Tuscan almond pesto is an explosion of flavours from southern Italy: semi-dried tomatoes, Kalamata olives, crunchy almonds, the scent of rosemary and a hint of chilli. Perfect as an aperitif, it can also be used as a pasta sauce, a fragrant salad dressing or a topping for toast and crackers. This recipe is inspired by a creation by Tenina Hölder, slightly adapted to balance the flavours. It can be prepared in a Thermomix or a good food processor.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Place all the ingredients in the bowl of a food processor.
2. Blend in short pulses until the mixture is slightly grainy but smooth.
3. Taste and adjust the seasoning if necessary.
Storage tip: place in a clean jar, cover with a drizzle of olive oil and store in the refrigerator.
Service tip
• Serve with crackers, parmesan and poppy seed biscuits, crisps or crusty bread.
• Mix with a little lemon juice and olive oil to make a fragrant dressing.
• Stir into hot pasta for a quick dinner.
THERMOMIX® METHOD
Preparation - Thermomix method
1. Place all ingredients in the Thermomix bowl and close the lid.
2. Press the Turbo button 3 to 4 times until the desired texture is achieved.
3. Transfer to a jar and cover with a little olive oil for better preservation.
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Service tip
• Serve with crackers, parmesan and poppy seed biscuits, crisps or crusty bread.
• Mix with a little lemon juice and olive oil to make a fragrant dressing.
• Stir into hot pasta for a quick dinner.
