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Pesto
1 cup tightly packed fresh basil leaves
50g pinenuts, toasted
40g parmesan cheese, grated
2 cloves garlic, peeled
125ml olive oil
2 teaspoons lemon juice
Fresh ground black pepper and sea salt to
taste
1. Place all ingredients into the chopper bowl
and process until smooth.
Makes 1 cup
Red Chilli Paste
100g fresh long red chillies, stem removed
and roughly chopped
1 red onion, chopped
5 cloves garlic, peeled
2 stalks lemongrass, trimmed,
pounded and sliced
¼ cup olive or vegetable oil
1. Place all ingredients into the chopper bowl
and process until smooth.
Makes 1 cup
Perfect to use in curries and for laksa.
Hummus
420g can chickpeas, rinsed and drained
¼ cup tahini
¼ cup lemon juice
¼ cup olive oil
1 clove garlic, crushed
½ teaspoon ground cumin
Sea salt and Black pepper to taste
1. Combine ingredients in a bowl.
2. Process ingredients in two batches until
smooth.
Makes about 2 cups
Lime Sage White Bean Dip
400g can white beans, rinsed and drained
2 tablespoons lime juice
2 tablespoons fresh sage, roughly chopped
Sea salt and Black pepper to taste
1. Place all ingredients into chopper bowl
and process until smooth.
2. Taste and season with salt and pepper if
desired.
Makes 1 cup.
Excellent served cold with lamb.
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