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Rocket, chilli and cashew nut dip Makes about
¾ cup
1 small clove garlic, halved
½ large red chilli, seeds removed, roughly
chopped
2 cups firmly packed wild rocket leaves
1
/3 cup extra virgin olive oil
2 teaspoons lemon juice
1
/3 cup unsalted toasted cashews
1
/3 cup grated parmesan cheese
Salt and pepper, to taste
Crackers, to serve
1. Place both blades into chopper bowl. Place
garlic and chilli in the bowl. Place lid
firmly on. Pulse on Speed 1 until roughly
chopped. Add rocket, oil, and lemon
juice. Process on Speed 2 until combined.
Scrape down any ingredients that may have
come up the sides of the bowl.
2. Add remaining ingredients. Process on
speed 2 until well combined. Season with
salt and pepper.
3. Transfer mixture to a bowl and refrigerate
for 1 before serving. Serve with pita crisps
or crackers.
Basil pesto Makes about
1 ¼ cups
2 cups fresh basil leaves
3 cloves garlic
2 teaspoons lemon juice
½ cup olive oil
½ pine nuts, roasted
²
⁄
³
cup grated parmesan cheese
Salt and pepper, taste
1. Place both blades into chopper bowl. Place
basil, garlic, lemon juice and oil in the
bowl. Place lid firmly on. Process on Speed
1 until roughly chopped. Scrape down any
ingredients that may have come up the
sides of the bowl.
2. Add pine nuts and cheese. Process on
Speed 2 until mixture is well combined.
Season with salt and pepper.
3. Serve pesto with warm pasta or with
barbecued chicken or meat.
Note: Store pesto in an airtight jar in the
refrigerator, with a little extra oil on top to
prevent browning.
Recipes continued