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Pesto & Dips

Foto von Pestos und Dips in Schüsseln

Basil pesto:

What you need:

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

Preparation:

Oil your Purora glass with a little olive oil to ensure that your ingredients are mixed evenly. Add all the ingredients to your glass and fill it up to the “Max” line with olive oil.

You can now mix the whole thing together and enjoy.

Cream cheese dip:

What you need:

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

Preparation:

Cut the onion 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 the whole thing together and enjoy.

 

Tomato dip:

What you need:

  • 57 g tomatoes pickled in oil
  • 16g olives
  • 80 g curd
  • 120 g cream cheese
  • 5 basil leaves
  • 1 pinch of 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 the whole thing together and enjoy.

 

Chard pesto:

What you need:

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

Preparation:

Add all ingredients to your jar. Fill your Purora glass up to the “Max” line with olive oil.

You can now mix the whole thing 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:

Add all ingredients to your jar. Do not fill your Purora jar all the way to the “Max” line with olive oil.

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

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