R
Great Starters
PESTO
Makes approx 1½ cups
1 bunch basil leaves
2 cloves garlic, peeled and halved
2 tablespoons lemon juice
100g pine nuts
½ cup/125ml olive oil
90g grated parmesan cheese
Sea Salt to taste
Place all ingredients into blender jug, select High
speed, blend until all ingredients are very finely
chopped and almost smooth. Scrape down sides of
blender if necessary.
Spoon into an airtight container and chill until ready
to use.
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EGGPLANT DIP
Makes approx cups
500g eggplants, stem removed
2 cloves garlic, peeled
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon ground cumin
½ cup fresh parsley sprigs
Freshly ground pepper to taste
Fresh or toasted Lebanese bread
Rub whole eggplants all over with a little oil. Place into
a baking dish and bake in a hot oven 200ºC for about
40 minutes or until skin is beginning to darken.
Add garlic to baking dish and continue baking eggplant
and garlic until garlic is softened and eggplants are
blackened and blistered all over. Remove from oven.
Place eggplants into a plastic bag and set aside until
cool enough to handle.
Remove skin from eggplants and discard, roughly
chop the flesh and place into blender jug with garlic,
lemon juice, olive oil sea salt and cumin.
Select High speed, blend until mixture is almost
smooth, scraping down the sides of blender if
necessary.
Add parsley sprigs, select Pulse setting and pulse
until parsley is finely chopped. Season with pepper.
Serve dip with fresh or toasted Lebanese bread.
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TIP
Pesto will keep in an airtight container in the
refrigerator for a few days.
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