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Pesto
2 x 20g packs of basil
30ml (2tbsps ) pine kernels
2-4 cloves of garlic, peeled
5ml (1tsp) sea salt
55g (2oz) grated parmesan cheese
90ml (6tbsps) Olive oil
Black pepper
Place basil, pine kernels, garlic and salt in chopper bowl,
process until smooth. Add cheese, oil and season well. Serve
stirred through hot pasta, or spread on crostini, melba toast
or oatcakes. |
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Or try thinning with 30-60ml crème fraiche to serve
as a dip.
Garlic butter
110g (4oz) butter at room temperature
2-4 cloves of garlic, peeled
15g fresh parsley
Salt and pepper
Place butter, garlic, and parsley into the chopper
bowl
Replace lid and mix for 1-2 minutes.
Season and either spread in bread for garlic bread or
shape into roll in greaseproof and chill until firm.
Slice and serve on top of potatoes, steak or chops.
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