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Method:
1. Place all ingredients into blender jug in the order listed. Place lid on jug. Select
speed 2/CHOP, blend until all ingredients are very finely chopped and almost
smooth. Scrape down sides of blender if necessary.
2. Spoon into an airtight container and chill until ready to use.
Tip:
Pesto will keep in an airtight container in the refrigerator for a few days. Pour
a little extra oil over the top of the pesto and place a piece of plastic wrap on top
of the pesto. This will prevent excess browning.
SOUP
LEEK AND POTATO SOUP
Serves 4
Ingredients:
40 g butter
1 tablespoon olive oil
2 leeks, thinly sliced
750 g potatoes, roughly chopped
1 litre chicken stock
Salt and white pepper
To serve: Chopped chives
Method:
1. Heat butter and oil in a large saucepan, add leeks and cook, stirring, for 3–4 min-
utes until softened. Add potatoes and stock. Bring to the boil then reduce heat
and cook, covered, for about 20 minutes or until potatoes are soft. Remove from
heat and allow soup to cool slightly.
2. Blend soup in batches with lid on jug on speed 1/MIX until just blended.
3. Return pureed soup to saucepan; season to taste and heat on low until hot.
4. Serve soup topped with fresh chopped chives.
Tip:
If soup becomes too thick when cooking or blending add a little extra stock or
water.
