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RecipesRecipes
Tuscan Pesto
Ingredients:
1 pound packed basil leaves
2 cups extra-virgin olive oil
½ cup shelled walnuts or pine nuts
3 cloves garlic
Sea salt and freshly ground pepper to taste
1 tablespoon fresh lemon juice
¼ cup freshly grated Pecorino Romano cheese
Directions:
1. Place oil, lemon juice, and garlic into blender. Set blender to 10 and blend
for 1 minute.
2. Let oil mixture rest for 10 minutes to develop avor.
3. Add basil, set to 10, and blend for 1-2 minutes until smooth.
4. Add nuts and cheese and pulse 6-8 times.
5. Refrigerate until ready to serve.
Lid:
Plunger or Vacuum Lid
Thai Peanut Dipping Sauce
Ingredients:
1 small knob fresh ginger, peeled, roughly chopped
1 clove garlic
Juice and zest of 2 limes
1 tablespoon chili flakes
1 tablespoon agave nectar
2 tablespoons shoyu or soy sauce
½ cup of coconut water
Directions:
1. Add ginger, garlic, chili akes, lime juice, and zest to blender.
2. Set to 10 and blend for 1 minute.
3. Let sauce sit in blender for 10 minutes to develop avor.
4. Add soy sauce and peanut butter, set to 5 and blend, adding coconut water
as needed to achieve creamy consistency.
Lid:
Plunger Lid only
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