RECIPES
PESTO
Makes approx 1½ cups
INGREDIENTS
1 large bunch basil, leaves picked
2 cloves garlic, halved
2 tablespoons lemon juice
100g pine nuts ½ cup olive oil
90g grated parmesan cheese Sea Salt to taste
METHOD
1.Place all ingredients into blender jug, select High speed, 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.
EGGPLANT DIP
Makes approx 2 cups
INGREDIENTS
500g eggplants, stem removed
2 cloves garlic
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon sea salt
½teaspoon ground cumin
½cup fresh parsley leaves Freshly ground pepper to taste Fresh or toasted Lebanese bread
METHOD
1.Rub whole eggplants all over with a little oil. Place into a baking dish and bake in a hot oven 200°C for about 40 minutes or until skin is beginning to darken.
2.Add garlic to baking dish and continue baking eggplant and garlic until garlic is softened and eggplants are blackened and blistered all over. Remove from oven. Place eggplants into a plastic bag and set aside until cool enough to handle.
3.Remove skin from eggplants and discard, roughly chop the flesh and place into blender jug with garlic, lemon juice, olive oil sea salt and cumin.
4.Select High speed, blend until mixture is almost smooth, scraping down the sides of blender if necessary.
5.Add parsley sprigs, select PULSE setting and pulse until parsley is finely chopped. Season with pepper.
Serve dip with fresh or toasted Lebanese bread.
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