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Pesto - In the Raw Workshop


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Ingredients

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  • 1 flesh, medium avacodo
  • 25 grams (1 cup) Fresh Basil leaves
  • 1 clove garlic
  • 100 grams pinenuts, reserve some for garnish
  • 45 grams Cashews
  • 100 grams sundried tomatoes
  • 2 medjool dates, pitted
  • 65 grams coconut water or tap water
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon Himilayan or sea salt
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Recipe's preparation

  1. If garlic has skin on, pop in the Closed lid, and chop for 5 seconds on Speed 5 on Counter-clockwise operation. Remove skin and scrape sides of bowl.

    Add rest of ingredients and chop for 10 seconds on Speed 6

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Tip

Delicious served with raw zucchini pasta, in a toasted sandwich with chicken or ham, with crackers, with salad, stirred through pasta...or just on a spoon!


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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