Cookbook

67
Pico de Gallo
(Fresh Tomato Salsa)
1 Prep 10 minutes
2 Makes 11⁄3 cups
2 cloves garlic
3 Roma tomatoes, halved, seeds removed
½ small red onion, chopped
1 fresh jalapeno chilli, seeded, quartered
2 tablespoons chopped fresh coriander leaves
1½ tablespoons fresh lime juice
Salt and freshly ground pepper, to taste
Corn chips, to serve
1. Place garlic into blender jug and secure lid.
4 MIX 5 seconds or until finely chopped.
2. Add tomatoes, onion, chilli, coriander and lime juice to blender
jug and secure lid.
3 PULSE 5 – 10 times or until a chunky consistency and season
to taste with salt and pepper.
Serve: transfer to a serving bowl and serve with corn chips.
Rocket & Almond
Pesto Dip
1 Prep 10 minutes
2 Makes 1 cup
45g (¼ cup) blanched almonds
35g (¼ cup) finely grated parmesan cheese
75g (2 cups) baby rocket leaves
2 cloves garlic
100ml olive oil, plus extra to cover
2 teaspoons fresh lemon juice
Salt and freshly ground black pepper, to taste
Lavosh, vegetable crudites or chopped Turkish bread, to
serve
1. Place all the ingredients into the blender jug and secure lid.
4 BLEND 25 seconds or until finely chopped and almost smooth,
scraping down ingredients if necessary. Season to taste with
salt and pepper.
Serve: transfer to a serving bowl and serve with lavosh,
vegetable crudites or chopped Turkish bread.
Storage: store in an airtight container. Pour a little extra olive
oil over to cover the top of the pesto (this helps prevent any
oxidation or browning). Seal with plastic food wrap and store
in the fridge for up to 3 days.
Tip: this pesto is also perfect stirred through hot pasta. To
make basil pesto swap rocket for fresh basil leaves and swap
almonds for toasted pine nuts.