Recipes continued
Pesto | Makes 1¼ cups |
2 cups fresh basil leaves
3 cloves garlic
2 teaspoons lemon juice
½cup olive oil
½pine nuts, roasted
60g pecorino or parmesan, grated
Salt and pepper, to taste
1.Using the processing bowl fitted with the chopping blade, process basil, garlic, lemon juice and oil on speed 3 until finely chopped.
2.Remove the processing bowl cover and scrape the sides of the bowl.
3.Add pine nuts and cheese. Process on speed 3 until mixture is well combined. Season with salt and pepper.
4.Stir pesto through pasta or serve with barbecued chicken or meat.
Note: Store pesto in an airtight jar in the refrigerator, with a little extra oil on top to prevent browning.
Guacamole | Makes 1¼ cups (approx) |
2 ripe avocados, peeled, seeds removed
1 clove garlic
1 tablespoon lemon juice
dash Tabasco sauce
1 jalepeno chilli, sliced (optional)
¼cup fresh coriander leaves
1 small onion, quartered
1 tomato, quartered Salt and pepper, to taste
1.Using the processing bowl fitted with the chopping blade, process avocado, garlic, juice, tabasco, chilli and coriander on speed 3 for 10 seconds.
2.Add onion and tomato and process on speed 2 until just chopped. Season with salt and pepper. Transfer mixture to a bowl and refrigerate for 1 hour before serving.
3.Serve with corn chips and salsa
Whole Egg Mayonnaise Makes 1¼ cups (approx)
2 eggs
2 tablespoons lemon juice
1 tablespoon Dijon mustard
Salt and pepper, to taste
1 Using the processing bowl fitted with the chopping blade, process eggs, lemon juice, mustard and salt on speed 1 for 10 seconds or until combined.
2 Increase to speed 3. With the motor operating, add oil through the feed tube in a slow, thin stream until mixture is thick and creamy. Season with salt and pepper.
3 Store in the refrigerator in an airtight container for up to 2 weeks.
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