Recipes continued
Pesto
Makes: 2 cups
Preparation: 10 mins
Serves: 4
125g fresh basil leaves
3 cloves garlic
2 teaspoons lemon juice sea salt
freshly ground black pepper 1 cup extra virgin olive oil ½ pine nuts, roasted
60g pecorino or parmesan, grated
1.Using the processing bowl fitted with the processing blade, place the basil, garlic, juice, salt, pepper and oil into the food processor. Pulse mixture until just combined.
2.Push down any ingredients that may have come up the sides of the bowl and add the nuts and cheese. Pulse mixture again until a desired texture is achieved.
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.
Salsa Verde
Serves: 4
Preparation: 5 mins
1 cup flat leaf parsley
½cup dill
½cup mint leaves 2 cloves garlic
1 tablespoon small capers
1 tablespoon grated lemon rind
Sea salt and freshly ground black pepper ¾ cup extra virgin olive oil
1.Using the processing bowl fitted with the processing blade, place all ingredients into the food processor. Process mixture, scrapping down the side of bowl occasionally, until a chunky texture is achieved.
Serving suggestion: Serve with grilled or barbecued fish fillets or chicken breast fillets.
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