Recipes continued
PASTES AND SAUCES
Salsa Verde | Serves |
1 cup flat leaf parsley
½cup dill
½cup mint leaves 2 cloves garlic
1 tablespoon capers
1 tablespoon grated lemon rind
Sea salt and freshly ground black pepper 1 cup extra virgin olive oil
1.Combine all ingredients in a bowl.
2.Assemble slow juicer with the blank strainer and the grinding nozzle.
3.Turn slow juicer on and slowly add the mixture into the juicer body. Once all of the ingredients have passed through the slow juicer, place through again.
Serving suggestion: Serve with grilled or barbecued fish fillets or chicken breast fillets.
Pesto | Serves 4 |
125g fresh basil leaves
3 cloves garlic
½ pine nuts, roasted
2 teaspoons lemon juice sea salt
freshly ground black pepper 1 cup extra virgin olive oil
60g pecorino or parmesan, grated
1.Assemble slow juicer with the blank strainer and the grinding nozzle.
2.Combine the basil leaves, pine nuts and garlic in a bowl.
3.Turn slow juicer on and slowly add the basil mixture into the juicer body.
4.Once the basil mixture has gone through the slow juicer combine with remaining ingredients and place mixture through the slow juicer again. Stir through cheese.
To serve: Boil a large pot of boiling water with a little oil in it. Boil 500g pasta until just tender. Drain pasta well but do not rinse. Place hot pasta back in to pot and stir through half of the pesto sauce. Add more pesto to taste if desired. Serve with extra cheese and a sprinkle of toasted pine nuts. Store remaining pesto in an airtight jar in the refrigerator with a little extra oil on top to prevent browning. Discard after 5 days.
Variations: Rocket and walnut Coriander and almond.
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