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6
RECIPES
h = handful
c = clove(s)
CORIANDER PESTO
2 h coriander leaves 2 c garlic
60g pine nuts 125ml olive oil
60g Parmesan, grated
Process the coriander, garlic, pine nuts and half the oil till smooth. Transfer to a large
bowl. Stir in the Parmesan. Add oil to adjust the consistency: For a dip: thick. For a
topping: medium. For pasta sauce: thin.
SWEET AND SOUR SAUCE
2 shallots 2 small piece ginger, peeled
1 c garlic 15ml soy sauce
10ml white wine vinegar 5ml mustard
5ml tomato purée
Process everything till smooth. Serve with chicken, fish, or as a dip.
BLACK OLIVE AND ANCHOVY SAUCE
125g pitted black olives 30g anchovy fillets, drained
25g capers, drained 75ml olive oil
15ml brandy (optional) black pepper
Reserve half the oil. Process everything else. Add oil to adjust the consistency: For a
tapenade: thick. For pasta sauce: thin. Season with black pepper.
CHUNKY TOMATO SALSA
¼ red chilli (seeds removed) ½ onion
½ red pepper 400g tomatoes (tinned)
½ green pepper 1 c garlic
60ml tomato purée 1 h parsley
8ml olive oil 2.5g salt
Fit the blade. Chop the onion, red pepper, green pepper, garlic, chilli, and parsley
into chunks. Add the tomatoes, olive oil, tomato puree, and salt. Process for 5
seconds.
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