1 Wash the basil, remove the leaves and pat them dry.
2 Peel the garlic cloves, cut them in half and remove the central shoots.
3 Place the garlic, basil, pine nuts, Parmesan cheese, pepper and 1 tsp salt in
the bowl. Pulse approximately 10 times to obtain a smooth mixture.
4 Switch to continuous mode and add the olive oil via the feed tube.
Tip: Delicious with pasta.
1 Place the pink peppercorns and herbs in the Micro bowl and pulse 4/5 times.
Then, blending continuously for 20 to 40 seconds. Add the lemon juice and
olive oil via the feed tube.
2 Season according to taste.
Tip: Pour this marinade over minced or sliced raw fish (carpaccio) and leave for
approximately 2 hours in the refrigerator before serving.
PESTO
FISH MARINADE
2 small garlic cloves
1 bunch basil
50g Parmesan cheese
50g pine nuts
100ml olive oil
salt and pepper
1 lemon juice
1 tbsp pink peppercorns
1 sprig flat-leafed parsley
4 chive leaves
50ml olive oil
salt and pepper
PREPARATION : 10 min 1 BOWL ACCESSORY:
PREPARATION : 5 min 1 SMALL BOWL ACCESSORY:
18
THE ESSENTIALS
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