Loading ...
Basil Pesto
400g fresh Basil leaves
55g freshly grated Parmesan
120ml extra virgin olive oil
40g pine nuts or walnuts
3 medium sized garlic cloves
Salt and freshly ground black pepper to taste
5 minutes • makes 1 serving
Combine basil, garlic and pine nuts, pulse 5-7
times. Add the parmesan and 60ml of olive oil,
pulse for 10 seconds. Carefully scrape the sides of
the bowl with a spatula, add the rest of the olive
oil and pulse until combined.
Getting Started
Recipes
Holding the spindle, carefully
place the blade into the bowl.
1 Assemble
After adding ingredients,
place the splash guard on
the bowl and firmly press
down. Open the flap of the
splash guard.
2 Cover
Press down on the paddle in
short intervals for best results.
3 Power Pod
set
reach us anytime 0800 862 0453
colours of your unit may vary compared to the illustrations
open
seal
With the flap of the splash
guard open, place the
Power Pod on top making
sure that it is securely
in place.
4 Pulse
stack
The bowls can be stacked for storing
in the refrigerator or cabinet.
Remove the blades and close the flap
before storing chopped contents.
Use a dry erase marker to write the
date or contents in the indicator area.
Stack & Store
sPicy mango salsa
1 mango, sliced
¼ red onion wedge, peeled
½ tomato, quartered
1 jalapeño pepper, halved, seeded
¼ green capsicum, roughly cut
5 g. fresh coriander
Juice of one lime
5 minutes • makes 1 serving
Add all ingredients to the Processor Bowl. To
rough chop, pulse quickly 3 to 4 times... For
ner, pulse longer.
pulse