«What if you were the one to extend the invitation?»
The friends we’d like to see more often may simply be waiting for someone to extend an invitation.
There’s no need to wait for a special occasion. Just being together is occasion enough.
A late-summer dinner for 8 people, planned so that most of the work is done before your guests arrive.
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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.
