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PASTES AND SAUCES
Salsa Verde
Serves 4-6
1 cup flat leaf parsley
½ cup dill
½ cup mint leaves
2 cloves garlic
1 tablespoon capers
1 tablespoon grated lemon rind
Sea salt and freshly ground black pepper
1 cup extra virgin olive oil
1. Combine all ingredients in a bowl.
2. Assemble slow juicer with the blank
strainer and the grinding nozzle.
3. Turn slow juicer on and slowly add the
mixture into the juicer body. Once all of
the ingredients have passed through the
slow juicer, place through again.
Serving suggestion:
Serve with grilled or
barbecued fish fillets or chicken breast
fillets.
Pesto
Serves 4
125g fresh basil leaves
3 cloves garlic
½ pine nuts, roasted
2 teaspoons lemon juice
sea salt
freshly ground black pepper
1 cup extra virgin olive oil
60g pecorino or parmesan, grated
1. Assemble slow juicer with the blank
strainer and the grinding nozzle.
2. Combine the basil leaves, pine nuts and
garlic in a bowl.
3. Turn slow juicer on and slowly add the
basil mixture into the juicer body.
4. Once the basil mixture has gone through
the slow juicer combine with remaining
ingredients and place mixture through the
slow juicer again. Stir through cheese.
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.
Variations:
Rocket and walnut Coriander and
almond.
Recipes continued
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