Sunbeam LC6250, LC6950 manual Pesto, Guacamole

Recipes continued

Pesto Makes 1¼ cups

2 cups fresh basil leaves

3 cloves garlic

2 teaspoons lemon juice

½cup olive oil

½pine nuts, roasted

60g pecorino or parmesan, grated

Salt and pepper, to taste

1.Using the processing bowl fitted with the chopping blade, process basil, garlic, lemon juice and oil on speed 3 until finely chopped.

2.Remove the processing bowl cover and scrape the sides of the bowl.

3.Add pine nuts and cheese. Process on speed 3 until mixture is well combined. Season with salt and pepper.

4.Stir pesto through pasta or serve with barbecued chicken or meat.

Note: Store pesto in an airtight jar in the refrigerator, with a little extra oil on top to prevent browning.

Guacamole Makes 1¼ cups (approx)

2 ripe avocados, peeled, seeds removed

1 clove garlic

1 tablespoon lemon juice

dash Tabasco sauce

1 jalepeno chilli, sliced (optional)

¼cup fresh coriander leaves

1 small onion, quartered

1 tomato, quartered Salt and pepper, to taste

1.Using the processing bowl fitted with the chopping blade, process avocado, garlic, juice, tabasco, chilli and coriander on speed 3 for 10 seconds.

2.Add onion and tomato and process on speed 2 until just chopped. Season with salt and pepper. Transfer mixture to a bowl and refrigerate for 1 hour before serving.

3.Serve with corn chips and salsa

Whole Egg Mayonnaise Makes 1¼ cups (approx)

2 eggs

2 tablespoons lemon juice

1 tablespoon Dijon mustard

Salt and pepper, to taste

400-500mls vegetable or light olive oil

1 Using the processing bowl fitted with the chopping blade, process eggs, lemon juice, mustard and salt on speed 1 for 10 seconds or until combined.

2 Increase to speed 3. With the motor operating, add oil through the feed tube in a slow, thin stream until mixture is thick and creamy. Season with salt and pepper.

3 Store in the refrigerator in an airtight container for up to 2 weeks.

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