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TOMATO SALSA
1 small garlic clove
¼ jalapeño, seeds removed & roughly chopped
1 salad onion, roughly chopped
1 small handful of coriander leaves
2 medium tomatoes (approx. 200g), halved and de-seeded
Pinch of sea salt
Ground black pepper
1 tsp fresh lime juice
• Place all the ingredients into a high sided bowl. Using the blending shaft, gradually start to process on
speed 3, moving the blade around so that you blend evenly. Do not over process to avoid excess juice
from the tomatoes.
• Season to taste and drain off any excess liquid.
PESTO
1 cup of well-packed basil leaves
125ml extra virgin olive oil
30g pine nuts
2 cloves garlic, crushed
60g freshly grated parmesan
Pinch of salt
• Place all the ingredients, except the parmesan, into a high sided bowl. Using the blending attachment,
process on speed 4, moving the blade around to give all the ingredients an even blend.
• Once the mixture starts to break up, add half the parmesan and blend it into the other ingredients
ensuring that the pine nuts are being chopped.
• Add the remaining parmesan and blend until it is finely chopped and you have a smooth paste.
• Season to taste.
• Transfer the pesto to an airtight container and drizzle a little more olive oil on top.
• The pesto will keep in the refrigerator for up to a week or frozen for up to a month.
