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Thai Pesto Makes 1½
1 bunch coriander, roughly chopped
1 clove garlic
1 stalk lemon grass, chopped
1 long red chilli, chopped
1 cup cashew nuts, roasted
²⁄
³
cup peanut oil
1 teaspoon lemon juice
Salt and pepper, to taste
1. Place coriander, garlic, lemon grass, chilli
and cashews in blender. Place the lid
securely onto the jug.
2. With motor operating on speed 3 remove
measuring cup and gradually add the oil
in a thin slow stream. As mixture thickens,
increase speed gradually up to 5, until all
the oil has been added.
3. Store in a clean, covered container in the
refrigerator for up to one week.
Serving suggestion: A great dressing for salad.
Toss 1-2 tablespoons of pesto through lettuce
mix.
Roasted Garlic Aioli Makes 1½
2 egg yolks
3 cloves garlic
2 tablespoons white wine vinegar
2 tablespoons water
1 teaspoon Dijon mustard
1 cup olive oil
Salt and pepper, to taste
1. Preheat oven to 200ºC. Wrap garlic in foil
and place in oven for 15 minutes or until
garlic is soft. Discard the skins.
2. Place egg yolks, garlic, vinegar, water, and
mustard in blender. Place the lid securely
onto the jug.
3. With motor operating on speed 3, remove
measuring cup and gradually add the oil
in a thin slow stream. As mixture thickens,
increase speed gradually up to 5, until all
the oil has been added. Season to taste.
4. Store in a clean, covered container in the
refrigerator for up to one week.
Serving suggestion: Lovely with fresh
vegetable crudite.
Recipes – Dips
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