Rocket, Chilli And Cashew Nut Dip Makes About; Basil Pesto - Sunbeam MultiChopper FC7500 Instruction Booklet

Recipes continued

Rocket, chilli and cashew nut dip Makes about

1 small clove garlic, halved
½ large red chilli, seeds removed, roughly
chopped
2 cups firmly packed wild rocket leaves
1
/ cup extra virgin olive oil
3
2 teaspoons lemon juice
1 / cup unsalted toasted cashews
3
1 / cup grated parmesan cheese
3
Salt and pepper, to taste
Crackers, to serve
1. P lace both blades into chopper bowl. Place
garlic and chilli in the bowl. Place lid
firmly on. Pulse on Speed 1 until roughly
chopped. Add rocket, oil, and lemon
juice. Process on Speed 2 until combined.
Scrape down any ingredients that may have
come up the sides of the bowl.
2. A dd remaining ingredients. Process on
speed 2 until well combined. Season with
salt and pepper.
3. T ransfer mixture to a bowl and refrigerate
for 1 before serving. Serve with pita crisps
or crackers.
10

Basil pesto

¾ cup
2 cups fresh basil leaves
3 cloves garlic
2 teaspoons lemon juice
½ cup olive oil
½ pine nuts, roasted
² ⁄ ³ cup grated parmesan cheese
Salt and pepper, taste
1. P lace both blades into chopper bowl. Place
basil, garlic, lemon juice and oil in the
bowl. Place lid firmly on. Process on Speed
1 until roughly chopped. Scrape down any
ingredients that may have come up the
sides of the bowl.
2. A dd pine nuts and cheese. Process on
Speed 2 until mixture is well combined.
Season with salt and pepper.
3. S erve pesto with warm pasta or with
barbecued chicken or meat.
Note: Store pesto in an airtight jar in the
refrigerator, with a little extra oil on top to
prevent browning.
Makes about
1 ¼ cups