In The Kitchen

Ingredients:

• 1/3 c olive oil

• 1 tbsp pine nuts

• 1 garlic clove

• 1/4 tsp salt

• 2 cups loosely packed basil

• 2 tbsp grated parmesan cheese

• Squeeze of lemon to taste

Directions:

1. Add olive oil, pine nuts, and garlic to the Blendi. Blend for one cycle.

2. Add the basil, and blend once more.

3. Stir in cheese to serve and add a squeeze of lemon for flavor and to prevent browning.

4. Leftover pesto can be stored in the fridge tightly covered for up to three days or frozen for later use!

 Tools We Used:

Blendi Portable Blender:

• The BLENDi Portable Blender is cordless, portable, and powerful.
• Our 17 oz portable blender is small enough to fit in any bag or purse and can blend a smoothie in seconds!
• No more clumpy mixes – make protein shakes, salad dressings, and ice cold margaritas. All you do is press down the button and instantly create silky smooth results every time.
• Once you’re done, fully convert it into a functional water bottle that can be easily transported.

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It is highly recommended, if not mandatory, that you season your tagine before initial use. Please follow these simple instructions below for maximum results.  

1. The new Tagine needs to be first submerged in water for 12 hours.
2. Let it dry in open air for 48-72 hours before you cure it in the oven
3. After it’s fully dry, rub the inside of the base and lid with olive oil.
4. Put in a cold oven and set temperature at 350F and leave it for 2 to 2.5 hours
5. Please do not add cold water on a hot tagine during cooking. Tagines cannot resist such thermo shocks and can easily crack.

PLEASE NOTE:

Start cooking with low heat until you see that your tagine is warm. Then proceed with medium heat and do not increase the heat too high, keep it at a steady/stable temperature all the way.

TAGINE CLEANING:
It is recommended that you hand wash your tagine and leave it to dry flat. Do not leave it submerged in soapy water. NO MICROWAVE and NOT DISHWASHER SAFE.

DISCLAIMER
Tagines sometimes may look chipped on the sides or the top. As tagines are being fired in traditional kilns, they may stick to each other and they are hand separated, which leaves the impression of a chip. Please understand that this is a normal occurrence and in no way is a defect. These tagines are hand-made using basic tools and in somewhat primitive conditions. Small imperfections, such as tight fits and natural color variations are to be expected and valued as part of the non-industrial beauty of the product.

Most tagines do not have a hole punched on the lid and its presence makes no difference.

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