Recipes continued
Rocket, chilli and cashew nut dip Makes about ¾ cup
1 small clove garlic, halved
½large red chilli, seeds removed, roughly chopped
2 cups firmly packed wild rocket leaves
1/3 cup extra virgin olive oil
2 teaspoons lemon juice
1/3 cup unsalted toasted cashews
1/3 cup grated parmesan cheese Salt and pepper, to taste Crackers, to serve
1.Place both blades into chopper bowl. Place garlic and chilli in the bowl. Place lid firmly on. Pulse on Speed 1 until roughly chopped. Add rocket, oil, and lemon juice. Process on Speed 2 until combined. Scrape down any ingredients that may have come up the sides of the bowl.
2.Add remaining ingredients. Process on speed 2 until well combined. Season with salt and pepper.
3.Transfer mixture to a bowl and refrigerate for 1 before serving. Serve with pita crisps or crackers.
Basil pesto | Makes about |
| 1 ¼ cups |
2 cups fresh basil leaves
3 cloves garlic
2 teaspoons lemon juice
½cup olive oil
½pine nuts, roasted
²⁄³ cup grated parmesan cheese Salt and pepper, taste
1.Place both blades into chopper bowl. Place basil, garlic, lemon juice and oil in the bowl. Place lid firmly on. Process on Speed 1 until roughly chopped. Scrape down any ingredients that may have come up the sides of the bowl.
2.Add pine nuts and cheese. Process on Speed 2 until mixture is well combined. Season with salt and pepper.
3.Serve pesto with warm pasta or 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.
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