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Pesto 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. Place the basil, garlic, juice, salt, pepper
and oil into the jug and place lid firmly
onto jug. Remove the measuring cap and
insert the processing baton.
2. Slowly increase speed to 2 and using the
baton to assist, blend for approximately 5
seconds.
3. Add the nuts and cheese to the jug. Slowly
increase speed to 2 and using the baton
to assist, blend for a further 5 seconds
or until a smooth texture is achieved. If
a nutty texture is desired only pulse the
mixture 2-3 times.
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 into 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.
Tip: To keep pesto sauce for a few days in the
refrigerator simply place pesto into a clean
container and pour enough olive oil over
top to cover, this will stop the pesto from
discolouring. Cover with lid or plastic wrap.
Whole egg Mayonnaise Makes approx 2 cups
1 egg
1 egg yolk
1 tablespoon lemon juice
1 tablespoon Dijon mustard
pinch sea salt
1
1
/3 cups vegetable oil or olive oil
1. Place egg, yolk, juice, mustard and salt in
the jug and place lid firmly onto jug.
2. Increase speed to 1 and blend for 10
seconds or until combined.
3. Slowly increase speed to 2, remove the
measuring cap and start to pour in the
oil in a slow, thin stream; as the mixture
thickens, increase speed gradually to 3 and
blend until the mixture is creamy and all
the oil has been added.
4. Transfer to a clean container. Keeps in the
refrigerator for 1 week.
Recipes (continued)