Pesto -- (from Australian Women’s Weekly, Saucery)

2 c fresh basil leaves
½ c olive oil
½ c pine nuts, toasted
1/3 c parmesan cheese
2 cloves garlic, crushed

Process basil, nuts and garlic until finely chopped. Add oil in a thin stream while motor is operating, process until combined. Add cheese, process mixture until well combines.

Serves 4. Makes 1¼ c.

Coriander and pecan pesto -- Australian Women’s Weekly, Saucery

½ c fresh coriander, chopped
1 tbsp pine nuts, toasted
1 tbsp coriander stems
1/3 c pecans, toasted and chopped
1/3 c fresh basil leaves
2 tbsp parmesan cheese
2 cloves garlic, crushed
½ c olive oil

Process coriander, stems, basil, garlic, nuts and cheese until smooth. Add oil in a thin stream while motor is operating; process mixture until smooth.

Serves 4. Makes 1 c.

Tomato pesto -- Australian Women’s Weekly, Saucery

½ c pine nuts, toasted
2 medium tomatoes, chopped
1 c fresh basil leaves
¾ c parmesan cheese
½ c fresh dill
1 tbsp tomato paste
½ c fresh chives, chopped
½ c olive oil
3 cloves garlic, crushed
¼ c water

Blend or process nuts, herbs, garlic, tomatoes, cheese and paste until smooth. Gradually add oil and water in a thin stream while motor is operating; process mixture until combined.

Serves 4. Makes 2 c.

Sun-dried tomato pesto -- Jocelyne

500 ml sundried tomatoes in olive oil
garlic
olive oil
banana pepper rings
dried and flaked chili peppers

Blend or process until smooth. Place in jar and cover with olive oil to maintain freshness. Use as necessary.

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