OBH Nordica 6647, Instruction Manual, Page: 36 / 40

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Pesto Tomato Sauce
25 g parmesan cheese
2 garlic cloves
1 tbsp pine kernels or walnuts
2 small plum tomatoes, quartered
250 ml fresh parsley or basil leaves
2 tbsp olive oil
Put cheese, garlic, nuts, and tomatoes into the blender. Blend until the ingredients are coar-
sely chopped. Remove stopper and activate the blender at low speed level. Add parsley or
basil, and fi nally olive oil. Blend until consistency is uniform. This recipe is well suited as
pasta sauce.
Mediterranean Pasta Sauce
1 can skinned or chopped tomatoes (with juice)
170 g grilled artichoke hearts (drained)
3 garlic cloves
¼ tsp cinnamon
1 small onion, quartered
1 tsp oregano
1 tsp basil
Put the tomatoes into the blender and blend at lowest speed level until consistency is uni-
form. Add the remaining ingredients and blend until they are coarsely chopped. The sauce
can be heated if desired. The recipe is well suited for pasta.
Variation: If fresh herbs are available, use 1 tbsp freshly chopped oregano or basil in stead
of dried herbs.
Tip: Make an extra portion and freeze it for later use. Keep the sauce in containers or plastic
bags suited for use with freezers. The sauce can be kept frozen up to 4 months.
Easy Salsa
2 cans skinned tomatoes (with juice)
½ onion, quartered
½ tsp chopped garlic
1 tbsp lime juice
1 tbsp salt
½ tsp caraway
115 g green jalapeños
2 tbsp freshly chopped coriander
Hot chilli sauce (optional)
Pour tomatoes, onion, garlic, lemon juice, salt, caraway, jalapeños, coriander, and chilli sauce
into the blender. Blend at lowest speed level until the desired consistency is reached.