12
Pesto
Serves 4
125g fresh basil leaves
3 cloves garlic
2 teaspoons lemon juice
sea salt
freshly ground black pepper
1 cup extra virgin olive oil
½ cup pine nuts, roasted
60g pecorino or parmesan, grated
1. Place the basil, garlic, juice, salt, pepper
and oil in the blender jug. Blend on
‘HIGH’ for 20 seconds.
2. Push down any ingredients that may have
come up the sides of the jug and add the
nuts and cheese. Blend on ‘HIGH’ for
a further 20 seconds or until a smooth
texture is achieved. If a nutty texture is
desired only blend on ‘HIGH’ for 5-10
seconds.
To serve: Boil a large pot of boiling water
with a little oil in it. Boil 500g pasta until
just tender. Drain pasta well but do not
rinse. Place hot pasta back in to pot and stir
through half of the pesto sauce. Add more
pesto to taste if desired. Serve with extra
cheese and a sprinkle of toasted pine nuts.
Tip: To keep pesto sauce for a few days in
the refrigerator simply place pesto into a
clean container and pour enough olive oil
over top to cover, this will stop the pesto
from discolouring. Cover with lid or plastic
wrap.
Whole Egg Mayonnaise Approx. 1½ cups
1 egg
1 tablespoon lemon juice
2 teaspoons Dijon mustard
pinch sea salt
1 cup vegetable oil
1. Place egg, juice, mustard and salt in
the blender jug. Blend on ‘LOW’ for 10
seconds or until combined.
2. With the motor still running remove the
measuring cup from the lid, start to pour
in the oil in a slow, thin stream until the
mixture is creamy and all the oil has been
added.
3. Keeps in the refrigerator for 1 week.
Recipes – Dips/Starters/Pastes (continued)
