Pesto & Dips

Basil pesto:

What you need:

• 125g Parmesan, freshly grated
• 125 g pine nuts
• 1 tsp fresh basil
• ¼ clove garlic
• olive oil

Preparation:

Oil your Purora glass with some olive oil, this will mix your ingredients evenly.

Then add all the ingredients to your glass and fill it up to the "Max" line with olive oil.

 

You can now mix it all together and enjoy.

 

Cream cheese dip:

What you need:

• 120 g curd cheese
• 120 grams of cream cheese
• 14 grams of onion
• 1 pinch herbs
• 1 pinch of salt
• 1 pinch of pepper
• olive oil

Preparation:

Cut the onion into small pieces and put all the ingredients in your glass. Fill your Purora glass up to the "Max" line with olive oil.

You can now mix it all together and enjoy.

 

Tomato dip:

What you need:

• 57 g tomatoes in oil
• 16 grams of olives
• 80 g curd cheese
• 120 grams of cream cheese
• 5 basil leaves
• 1 pinch herb salt
• olive oil

Preparation:

Cut the tomatoes and olives into small pieces and add all the ingredients to your glass. Fill your Purora glass up to the "Max" line with olive oil.

You can now mix it all together and enjoy.

 

Chard pesto:

What you need:

• 100 g Swiss chard
• 30 grams of parsley
• 10 grams of basil
• ½ garlic clove
• 1 tbsp pine nuts
• 1 tbsp lemon juice
• 1 pinch of sea salt
• olive oil

Preparation:

Put all the ingredients in your glass. Fill your Purora glass up to the "Max" line with olive oil.

You can now mix it all together and enjoy.

 

Wild garlic pesto:

What you need:

• 100 g wild garlic
• 15 g pine nuts
• 1 tsp lemon juice
• 1 pinch of salt
• 1 pinch of pepper
• olive oil

Preparation:

Put all the ingredients in your glass. Don't fill your Purora glass all the way to the "Max" line with olive oil.

You can now mix it all together and enjoy. If your pesto needs a little more liquid, add a little more water and mix it again briefly.