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RECIPES
PESTO
Makes approx 1½ cups
INGREDIENTS
1 large bunch basil, leaves picked
2 cloves garlic, halved
2 tablespoons lemon juice
100g pine nuts
½ cup olive oil
90g grated parmesan cheese
Sea Salt to taste
METHOD
1. 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.
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.
EGGPLANT DIP
Makes approx 2 cups
INGREDIENTS
500g eggplants, stem removed
2 cloves garlic
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon ground cumin
½ cup fresh parsley leaves
Freshly ground pepper to taste
Fresh or toasted Lebanese bread
METHOD
1. Rub whole eggplants all over with a little
oil. Place into a baking dish and bake in
a hot oven 200°C for about 40 minutes
or until skin is beginning to darken.
2. 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.
3. 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.
4. Select High speed, blend until mixture is
almost smooth, scraping down the sides
of blender if necessary.
5. Add parsley sprigs, select PULSE setting
and pulse until parsley is finely chopped.
Season with pepper.
Serve dip with fresh or toasted Lebanese
bread.