BASIL PESTO
1 1/2 cup basil leaves
1/4 cup pine nuts
2 cloves garlic
3/4 cup parmesan, shredded
100 mL olive oil
Toast pine nuts by putting them into a small frypan (no oil) and continually moving them over heat until they brown. Take them straight out of the pan when done as they will continue to cook. When cool, place pine nuts, basil, garlic and parmesan in a food processor and blend till finely chopped. Whilst the blender is still on, drizzle the olive oil in through the shoot and blend till combined.
MINT PESTO
1 cup fresh mint leaves
1/2 cup olive oil
2 tbs grated parmesan cheese
2cloves garlic, crushed
2 tbs pine nuts, toasted
Combine all ingredients in a processor or blender until smooth. Store covered in a refrigerator. Serve with lamb cutlets, kebabs or roasts.
CORIANDER PESTO
1 cup fresh coriander leaves
1/4 cup peanut oil
1 tbs unsalted roasted peanuts
1 small hot chilli
2 tbs lime juice
1 tsp wasabi paste
Blend or process all ingredients until smooth. Cover and refrigerate for 3 hours or overnight. Coriander pesto can be brushed over fish before cooking or can be served on the side.
TIP: Pesto can be stored in the freezer for several months. Half fill a plastic container with pesto then top up with olive oil. Seal lid, label and freeze.