Pesto's & Dips

Just remember there is more to life than ketchup.... Hence this blog post .

Summer Basil Pesto

This makes about 200ml, If you want you can substitute the basil for wild garlic or rocket.

What you will need

• 110g fresh basil leaves
• 150ml extra virgin olive oil
• 25g pine kernels
• Two garlic cloves
• 50g of freshly grated parmesan
• Salt and black pepper

But the basil, olive oil, pine kernels , garlic and grated parmesan into the food processer and blend until smooth, Season, That's it!

Coriander and Goats Cheese Pesto

What you will need

• 150g fresh coriander
• 150ml of extra virgin olive oil
• 25g pine kernels
• 50g softened goats cheese
• 50g freshly grated parmesan
• Pinch of salt

As the same method above simply put all ingredients into a food processor and blend until smooth.

 Sundried Tomato Pesto

• 100g sun dried tomatoes
• Two garlic cloves
• 75g grated parmesan
• 30g pine nuts
• 100ml extra virgin olive oil

Simply blend in the food processor!

Cool Cucumber and Yoghurt Dip

• Half a cucumber , seeds removed
• Half a teaspoon of cumin seeds
• 150ml natural yoghurt
• One tablespoon of freshly chopped coriander

When you remove the seeds from the cucumber simply chop into a small dice, Toast the cumin seeds on a dry frying pan for about 30 seconds , set aside.
Mix in the cumin seeds, yoghurt , cucumber and fresh coriander in a bowl.