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7
Recipes
Pesto
Makes 1 cup (approximately)
2 cups fresh basil leaves (approx 1 bunch)
2 cloves garlic, peeled
2 teaspoons lemon juice
½ cup pine nuts, roasted
60g pecorino or parmesan, grated
Salt and pepper, to taste
½ cup extra virgin olive oil
1. Place the basil, garlic, juice, pine nuts and
cheese in the processor bowl fitted with
the chopping blade. Process until chopped.
2. With the motor operating, add oil through
the feed tube. Continue processing until
combined. Season with salt and pepper.
Rocket, chilli and cashew nut dip
Makes about 2 cups
1 clove garlic, peeled
1 large red chilli, seeds removed and roughly
chopped
3 cups wild rocket leaves
½ cup light olive oil
2-3 teaspoons lemon juice
²⁄
³
cup unsalted toasted cashews
½ cup grated parmesan cheese
Salt and freshly ground black pepper
1. Place the garlic, chilli, rocket, oil and
juice in the processor bowl fitted with the
chopping blade. Process until chopped.
Scrape down any ingredients that may have
come up the sides of the bowl.
2. Add cashews and cheese. Pulse again until
a desired texture is achieved. Season with
salt and pepper.
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