Recipes – Dips/Starters/Pastes (continued)
Pesto | 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 cup pine nuts, roasted
60g pecorino or parmesan, grated
1.Place the basil, garlic, juice, salt, pepper and oil in the blender jug. Blend on ‘HIGH’ for 20 seconds.
2.Push down any ingredients that may have come up the sides of the jug and add the nuts and cheese. Blend on ‘HIGH’ for
a further 20 seconds or until a smooth texture is achieved. If a nutty texture is desired only blend on ‘HIGH’ for
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.
Tip: To keep pesto sauce for a few days in the refrigerator simply place pesto into a clean container and pour enough olive oil over top to cover, this will stop the pesto from discolouring. Cover with lid or plastic wrap.
Whole Egg Mayonnaise Approx. 1½ cups
1egg
1tablespoon lemon juice
2 teaspoons Dijon mustard pinch sea salt
1cup vegetable oil
1.Place egg, juice, mustard and salt in the blender jug. Blend on ‘LOW’ for 10 seconds or until combined.
2.With the motor still running remove the measuring cup from the lid, start to pour in the oil in a slow, thin stream until the mixture is creamy and all the oil has been added.
3.Keeps in the refrigerator for 1 week.
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