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RECIPES
PESTO
Makes approx 1½ cups
1 bunch basil leaves
2 cloves garlic, peeled and halved
2 tablespoons lemon juice
3.5oz (100g) pine nuts
½ cup (125ml) olive oil
3oz (90g) grated parmesan cheese
Sea Salt to taste
Place all ingredients into blender jug, 1.
select a High Speed (9-12), blend until
all ingredients are very finely chopped
and almost smooth. Scrape down
sides of blender if necessary.
Spoon into an airtight container and 2.
chill until ready to use.
TIP:
Pesto will keep in an airtight
container in the refrigerator for a
few days.
NOTE:
Be sure to set the blender to the
‘OFF’ position and unplug the power
cord from the power outlet prior to
scraping the inside of the jug.
RECIPES – GREAT STARTERS
EGGPLANT DIP
Makes approx 2 cups
1lb (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 Pita bread
Rub whole eggplants all over with a 1.
little oil. Place into a baking dish and
bake in a hot oven 400ºF (200ºC)
for about 40 minutes or until skin is
beginning to darken.
Add garlic to baking dish and continue 2.
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 3.
discard, roughly chop the flesh and
place into blender jug with garlic,
lemon juice, olive oil sea salt and
cumin.
Select a High Speed (9-12), blend until 4.
mixture is almost smooth, scraping
down the sides of blender if necessary.
Add parsley sprigs, select ‘PULSE’ 5.
setting and pulse until parsley is finely
chopped. Season with pepper.
Serve dip with fresh or toasted Pita 6.
Bread.
NOTE:
Be sure to set the blender to the
‘OFF’ position and unplug the power
cord from the power outlet prior to
scraping the inside of the jug.