Recipes (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 pine nuts, roasted
60g pecorino or parmesan, grated
1.Place the basil, garlic, juice, salt, pepper and oil into the jug and place lid firmly onto jug. Remove the measuring cap and insert the processing baton.
2.Slowly increase speed to 2 and using the baton to assist, blend for approximately 5 seconds.
3.Add the nuts and cheese to the jug. Slowly increase speed to 2 and using the baton to assist, blend for a further 5 seconds
or until a smooth texture is achieved. If a nutty texture is desired only pulse the mixture
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 into 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 Makes approx 2 cups
1egg
1egg yolk
1tablespoon lemon juice
1tablespoon Dijon mustard pinch sea salt
11/3 cups vegetable oil or olive oil
1.Place egg, yolk, juice, mustard and salt in the jug and place lid firmly onto jug.
2.Increase speed to 1 and blend for 10 seconds or until combined.
3.Slowly increase speed to 2, remove the measuring cap and start to pour in the oil in a slow, thin stream; as the mixture thickens, increase speed gradually to 3 and blend until the mixture is creamy and all the oil has been added.
4.Transfer to a clean container. Keeps in the refrigerator for 1 week.
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