Tip: Use the shaving blade disk to make shaved parmesan to serve with this recipe.
Pesto
Serves 4
125g fresh basil leaves
3 cloves garlic
2 teaspoons lemon juice
sea salt
freshly ground black pepper
1 cup extra virgin olive oil
½ cup pine nuts, roasted
60g pecorino or parmesan, grated
Using the processing bowl fitted with the universal 's' blade, place the basil, garlic, juice,
salt, pepper and oil in the processing bowl. Pulse 3-4 times. Push down any ingredients that
may have come up the sides of the bowl and add the nuts and cheese. Process for a further
20 seconds or until a desired texture is achieved.
To serve: Boil a large pot of boiling water with a little salt in it. Cook 500g pasta until
just tender. Drain pasta well but do not rinse. Place hot pasta back into pot and stir
through half of the pesto sauce. Add more pesto to taste if desired. Serve with extra
cheese and a sprinkle of toasted pine nuts. Store remaining pesto in an airtight jar in
the refrigerator with a little extra oil on top to prevent browning. Discard after 5 days.
Basic White Loaf
15g compressed yeast
1 tablespoon sugar
¼ cup warm water
½ cup warm milk
60g butter or margarine, melted
1 ¾ cups plain flour
1 teaspoon salt
Cream yeast and sugar together in a small bowl. Add water, milk and butter or margarine
and allow to stand in a warm place until mixture begins to froth. Using the processing
bowl fitted with the universal 's' blade, combine the flour and salt. Add yeast mixture
(prepared in step 1) and process until dough is formed.
Note: Be careful not to process for longer than 20 seconds.
Turn dough out onto a lightly floured surface and knead gently. Remove universal 's'
blade. Place dough into a greased bowl, cover and allow to rise in a warm place until
doubled in size. This will take approximately 40-45 minutes. Turn dough out of bowl,
punch down, fold sides to centre of dough and shape into a loaf. Place into a greased
loaf pan. Cover and allow to rise in a warm place until doubled in size. Preheat oven
to 200 °C. Bake for approximately 30 minutes. A baked loaf should sound hollow when
tapped with the knuckles.
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