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CORIANDER PESTO
(dip, topping or sauce)
Ingredients:
2 handfuls fresh leaf coriander
3 cloves fresh garlic
60g pine nuts
125ml olive oil
60g freshly grated Parmesan
Salt and freshly ground black
pepper to taste
Method:
1. Put the coriander, garlic, pine nuts, and a bit more than half the oil
into the bowl, and process till the mixture looks smooth.
2. To adjust the thickness, add a little oil and give it a short burst of speed.
3. Repeat till the consistency looks right, then taste it, and adjust the seasoning.
4. Serve as a dip, as a topping for soup, or tossed through warm pasta.
BLACK OLIVE AND ANCHOVY TAPENADE/SAUCE
Ingredients:
250g pitted black olives
60g anchovy llets, drained
3 tbsp capers, drained
150ml olive oil
2 tbsp brandy (optional)
Fresh ground black pepper
Method:
1. Pour half the oil, and put everything else into the bowl.
2. Process for a couple of seconds, then check the mixture.
3. Pour the remainder of the oil and process, till you achieve the consistency you need.
Tip: For a tapenade, to spread on toast, you need a paste.
For a sauce, to toss through warm pasta, it should be fairly runny.
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