Aïoli sauce
Pesto
1. Peel the garlic cloves. Halve them lengthwise and discard the central shoots.
2. Blend the garlic for 20 seconds in the mini bowl.
3. Make the mayonnaise in the same bowl, on top of the garlic paste, according to the
recipe on p.28.
Chef’s tip: makes a tasty dipping sauce for veggie sticks or meat fondue.
1. Wash the basil, strip the leaves from the stalks and carefully pat dry. Peel the garlic
clove, halve it lengthwise and discard the central shoot.
2. Put all the ingredients except the oil in the mini bowl.
3. Pulse 10 times or until the mixture is smooth.
4. Switch to continuous mode and trickle the olive oil in via the opening in the lid.
Chef’s tip: delicious served with fresh pasta.
Preparation: 10 min
Preparation: 10 min
29
Ingredients for 1 bowl of mayonnaise
3 garlic cloves
1 bowl
50g pine nuts
50g freshly grated parmesan cheese
100ml olive oil
1 garlic clove
1 bunch fresh basil
Fleur de sel sea salt flakes
& pepper
1 bowl
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