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RECIPES
PESTO
Makes approx 1½ cups
INGREDIENTS
1 bunch basil leaves
2 cloves garlic, peeled and halved
2 tablespoons lemon juice
¾ cup pine nuts
½ cup/125ml olive oil
1 cup grated parmesan cheese
Sea Salt to taste
METHOD
1. Place all ingredients into blender jug,
select PUREE 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.
EGGPLANT DIP
Makes approx 2 cups
INGREDIENTS
1 eggplant, 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 400ºF 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 PUREE 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.
6. Serve dip with fresh or toasted
Lebanese bread.
BBL420XL_IB_C11_FA.indd 19 19/08/11 1:35 PM