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34
RECIPES
PESTO SAUCE
Makes approx 1½ cups
INGREDIENTS
2 cups firmly packed basil leaves
(approx 1 large bunch basil)
2 cloves garlic
2 teaspoons lemon juice
1
⁄3 cup pine nuts, toasted
60g grated parmesan cheese
½ cup olive oil
Salt and freshly ground black pepper
METHOD
1. Insert processing blade into processor
bowl. Add all ingredients in the order
listed. Place lid on bowl. PULSE until all
ingredients are very finely chopped and
almost smooth. Scrape down sides of
bowl if necessary.
2. Spoon into an airtight container and
chill until ready to use.
TIP
Pesto will keep in an airtight
container in the refrigerator for a few
days. Pour a little extra oil over the
top of the pesto and place a piece of
plastic wrap on top of the pesto. This
will prevent excess browning.
HERB CRUSTED LAMB RACKS
Serves 6
INGREDIENTS
4-5 slices day old white bread, crusts removed
2 tablespoons roughly chopped parsley
1 tablespoon roughly chopped rosemary
2 cloves garlic
1 teaspoon finely grated lemon rind
Salt and freshly ground black pepper.
¼ cup Dijon mustard
6 x 4 point lamb racks
2 tablespoons olive oil
METHOD
1. Preheat oven to 180°C. Insert processing
blade into food processor. Add bread,
herbs and garlic and rind. Place lid
on bowl, process until bread becomes
crumbs. Season with salt and pepper.
2. Spread the top of each lamb rack with
mustard and press bread crumb mixture
over the top.
3. Place racks of lamb in a baking dish
with olive oil, crust side down and cook
for 10 minutes or until golden. Turn
racks over, and cook for a further 15-25
minutes or until cooked as desired.
4. Remove from pan, cover loosely with
foil and allow to stand for 10 minutes
before carving.
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