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Recipes continued
Pesto
Makes: 2 cups
Preparation: 10 mins
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 pine nuts, roasted
60g pecorino or parmesan, grated
1. Using the processing bowl fitted with
the
processing blade, place the basil,
garlic, juice, salt, pepper and oil into the
food processor. Pulse mixture until just
combined.
2. Push down any ingredients that may have
come up the sides of the bowl and add the
nuts and cheese. Pulse mixture again until
a desired texture is achieved.
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.
Store remaining pesto in an airtight jar in the
refrigerator with a little extra oil on top to
prevent browning. Discard after 5 days.
Salsa Verde
Serves: 4
Preparation: 5 mins
1 cup flat leaf parsley
½ cup dill
½ cup mint leaves
2 cloves garlic
1 tablespoon small capers
1 tablespoon grated lemon rind
Sea salt and freshly ground black pepper
¾ cup extra virgin olive oil
1. Using the processing bowl fitted with the
processing blade, place all ingredients
into the food processor. Process
mixture, scrapping down the side of bowl
occasionally, until a chunky texture is
achieved.
Serving suggestion: Serve with grilled or
barbecued fish fillets or chicken breast
fillets.