Ingredients
120 grams roasted red capsicum, drained (antipasto style jarred in olive oil is fine).
1 teaspoon smoked paprika.
1 3/4 cups whole egg mayonnaise. Try our tangy homestyle mayonnaise recipe.
2 cloves of garlic, crushed.

Method
In a blender or food processor, combine all ingredients.
Blend until smooth.

Notes
Will keep refrigerated and covered for 1 week.

For conversions, click here to use our handy guide.

Basil Vinagrette
Ingredients
1/2 cup fresh basil leaves.
2 tablespoons roasted garlic (4 large cloves roasted at 200C for 20 minutes).
1 tablespoons grated parmesan cheese.
2 tablespoons balsamic vinegar.
1 cup olive oil.
Salt and black pepper, to taste.
Method
Blend the basil, garlic and parmesan with the balsamic vinegar in a blender. Drizzle in the oil until a desired consistency is achieved.
Season with salt and pepper as desired.

Dijon Vinagrette
Ingredients
1 cup olive oil.
4 tablespoons dijon mustard.
1/3 cup red wine vinegar.
Fresh ground black pepper, to taste.
Method
Combine oil, mustard and vinegar in a glass jar with a tight fitting lid.
Shake until emulsified, season with pepper as desired.

Lemon Vinagrette
Ingredients
1 cup olive oil.
1/3 cup fresh squeezed lemon juice.
1 tablespoon fresh grated lemon zest.
1/2 tablespoon fresh chopped lemon thyme leaves.
2 cloves garlic, crushed.
Salt and pepper to taste.
Method
Combine oil, lemon juice and zest, thyme and garlic in a jar with a tight fitting lid.
Shake to emulsify, adjust seasoning if necessary.
Best left to sit for 24 hours before using.

Honey Mustard Vinagrette
Ingredients
1 cup olive oil.
2 tablespoons dijon mustard.
2 tablespoons seeded mustard.
2 cloves garlic, crushed.
1/3 cup cider vinegar.
2 tablespoons honey.
Salt and pepper to taste.
Method
In a glass jar with a tight fitting lid, combine the oil, vinegar and honey and shake until honey is dissolved.
Add the mustard and garlic, shake to combine.
Adjust seasoning if necessary.

Ingredients
2 tablespoons brown sugar.
2 teaspoons cornstarch.
1/4 teaspoon salt.
1/3 cup catsup.
2 tablespoons white vinegar.
1 tablespoon rice wine.
1 tablespoon soy sauce.

Method
Mix sugar, cornstarch and salt in a small pan.
Whisk in remaining ingredients until smooth.
Heat over medium heat to boiling.
Reduce heat to low and cook and stir until sauce thickens.
Store in an airtight container in the fridge for up to 7 days.

Ingredients
2 kilograms ripe tomatoes.
2 large red onions, diced.
4 cloves garlic, sliced.
1/2 cup fresh oregano leaves.
1/2 cup red wine.

Method
Bring a pot of water to the boil.
Remove pot from heat.
Cut a cross in the base of each tomato, add to pot and leave for 5 minutes.
Preheat oven to 180C.
Lightly grease a 4 litre capacity baking dish.
Remove tomatoes from pot and carefully remove skins, discard skins.
Deseed the tomatoes and discard seeds.
Place the tomato flesh, garlic, onions, oregano and wine in the baking dish.
Cover and bake for 4 minutes.
Remove foil and bake uncovered for a further 45 minutes.
Pour roasted vegetables into a food processor and process until smooth.

Serving
Fantastic served fresh over pasta, as a base for bolognaise sauce when added to mince.
Use as pizza sauce.
To store, while mixture is still hot spoon into hot sterilised jars. Seal, invert and allow to cool.
Store in fridge for 1 week, use once opened within 2 days.

It can be used by itself and great served over home made pasta, delicious when used to marinate chicken and can be used as base for tasty salad dressings.

To store your pesto, pour it into an air tight jar and refrigerate. It will last for about 1 week. As you use the pesto, make sure there is a thin film of olive oil covering what remains to prevent spoiling in air.

Each recipe will makes around 400 grams, about 8 serves with pasta.
Each recipe will need about 5 minutes to make.
For conversions, click here to use our handy guide.

Our Favourite Pesto
Ingredients
100 grams basil, leaves and stems.
100 grams parsley, leaves and stems.
60 mL olive oil.
50 grams fresh grated parmesan.
100 grams toasted pine nuts.
1 head of garlic, cloves peeled, trimmed and seperated.

Method
Wash and drain the basil and parsley.
Place basil, parsley and pine nuts in a blender.
Pulse until collapsed.
Add garlic and parmesan.
Pulse until the bulk collapsed.
Turn blender on and drizzle in 25 mL of the olive oil.
Stop, scrape sides of blender mix in any unprocessed ingredients.
Repeat with 25 mL of the oil.
Repeat with remaining oil.
The pesto chould have a nice glossy appearance and be smooth in consistency. If it appears dry, drizzle in small amounts of oil until the consistency is as you wish.

Basil Pesto
Ingredients
150 grams basil, leaves and stems.
60 mL olive oil.
50 grams fresh grated parmesan.
100 grams toasted pine nuts.
1 head of garlic, cloves peeled, trimmed and seperated.

Method
Wash and drain the basil.
Place basil and pine nuts in a blender.
Pulse until collapsed.
Add garlic and parmesan.
Pulse until the bulk collapsed.
Turn blender on and drizzle in 25 mL of the olive oil.
Stop, scrape sides of blender mix in any unprocessed ingredients.
Repeat with 25 mL of the oil.
Repeat with remaining oil.
The pesto chould have a nice glossy appearance and be smooth in consistency. If it appears dry, drizzle in small amounts of oil until the consistency is as you wish.

Spinach Pesto
Ingredients
150 grams baby spinach, leaves and stems.
60 mL olive oil.
50 grams fresh grated parmesan.
100 grams toasted pine nuts.
1 head of garlic, cloves peeled, trimmed and seperated.

Method
Wash and drain the spinach.
Place spinach and pine nuts in a blender.
Pulse until collapsed.
Add garlic and parmesan.
Pulse until the bulk collapsed.
Turn blender on and drizzle in 25 mL of the olive oil.
Stop, scrape sides of blender mix in any unprocessed ingredients.
Repeat with 25 mL of the oil.
Repeat with remaining oil.
The pesto chould have a nice glossy appearance and be smooth in consistency. If it appears dry, drizzle in small amounts of oil until the consistency is as you wish.

Oregano Pesto
Ingredients
150 grams oregano, leaves and stems.
60 mL olive oil.
50 grams fresh grated parmesan.
100 grams toasted pine nuts.
1 head of garlic, cloves peeled, trimmed and seperated.

Method
Wash and drain the oregano.
Place oregano and pine nuts in a blender.
Pulse until collapsed.
Add garlic and parmesan.
Pulse until the bulk collapsed.
Turn blender on and drizzle in 25 mL of the olive oil.
Stop, scrape sides of blender mix in any unprocessed ingredients.
Repeat with 25 mL of the oil.
Repeat with remaining oil.
The pesto chould have a nice glossy appearance and be smooth in consistency. If it appears dry, drizzle in small amounts of oil until the consistency is as you wish.

Coriander (cilantro) Pesto
Ingredients
150 grams coriander, leaves and stems.
60 mL olive oil.
50 grams fresh grated parmesan.
100 grams toasted pine nuts.
1 head of garlic, cloves peeled, trimmed and seperated.
1 red chili, seeds removed.

Method
Wash and drain the coriander.
Place coriander, chili and pine nuts in a blender.
Pulse until collapsed.
Add garlic and parmesan.
Pulse until the bulk collapsed.
Turn blender on and drizzle in 25 mL of the olive oil.
Stop, scrape sides of blender mix in any unprocessed ingredients.
Repeat with 25 mL of the oil.
Repeat with remaining oil.
The pesto chould have a nice glossy appearance and be smooth in consistency. If it appears dry, drizzle in small amounts of oil until the consistency is as you wish.

Parsley Pesto
Ingredients
150 grams parsley, leaves and stems.
60 mL olive oil.
50 grams fresh grated parmesan.
100 grams toasted pine nuts.
1 head of garlic, cloves peeled, trimmed and seperated.

Method
Wash and drain the parsley.
Place parsley and pine nuts in a blender.
Pulse until collapsed.
Add garlic and parmesan.
Pulse until the bulk collapsed.
Turn blender on and drizzle in 25 mL of the olive oil.
Stop, scrape sides of blender mix in any unprocessed ingredients.
Repeat with 25 mL of the oil.
Repeat with remaining oil.
The pesto chould have a nice glossy appearance and be smooth in consistency. If it appears dry, drizzle in small amounts of oil until the consistency is as you wish.

Sun Dried Tomato Pesto
Ingredients
150 grams sun dried tomatoes in oil.
30 mL olive oil. You can substitute the oil from the sundried tomatoes and top up with olive oil if needed.
50 grams fresh grated parmesan.
100 grams toasted pine nuts.
1 head of garlic, cloves peeled, trimmed and seperated.

Method
Drain the excess oil from the sun dried tomatoes.
Place sun dried tomatoes and pine nuts in a blender.
Pulse until collapsed.
Add garlic and parmesan.
Pulse until the bulk collapsed.
Turn blender on and drizzle in 10 mL of the olive oil.
Stop, scrape sides of blender mix in any unprocessed ingredients.
Repeat with 10 mL of the oil.
Repeat with remaining oil.
The pesto chould have a nice glossy appearance and be smooth in consistency. If it appears dry, drizzle in small amounts of oil until the consistency is as you wish.

Char Grilled Eggplant Pesto
Ingredients
150 grams char grilled eggplant in oil.
30 mL olive oil. You can substitute the oil from the sundried tomatoes and top up with olive oil if needed.
50 grams fresh grated parmesan.
100 grams toasted pine nuts.
1 head of garlic, cloves peeled, trimmed and seperated.

Method
Drain the excess oil from the char grilled eggplant.
Place char grilled eggplant and pine nuts in a blender.
Pulse until collapsed.
Add garlic and parmesan.
Pulse until the bulk collapsed.
Turn blender on and drizzle in 10 mL of the olive oil.
Stop, scrape sides of blender mix in any unprocessed ingredients.
Repeat with 10 mL of the oil.
Repeat with remaining oil.
The pesto chould have a nice glossy appearance and be smooth in consistency. If it appears dry, drizzle in small amounts of oil until the consistency is as you wish.

Roasted Capsicum Pesto
Ingredients
150 grams roasted capsicum in oil.
30 mL olive oil. You can substitute the oil from the sundried tomatoes and top up with olive oil if needed.
50 grams fresh grated parmesan.
100 grams toasted pine nuts.
1 head of garlic, cloves peeled, trimmed and seperated.

Method
Drain the excess oil from the roasted capsicum.
Place roasted capsicum and pine nuts in a blender.
Pulse until collapsed.
Add garlic and parmesan.
Pulse until the bulk collapsed.
Turn blender on and drizzle in 10 mL of the olive oil.
Stop, scrape sides of blender mix in any unprocessed ingredients.
Repeat with 10 mL of the oil.
Repeat with remaining oil.
The pesto chould have a nice glossy appearance and be smooth in consistency. If it appears dry, drizzle in small amounts of oil until the consistency is as you wish.

Ingredients
3/4 tablespoon tamarind paste.
30 mL of hot water.
2 tablespoons fish sauce.
3 tablespoons brown sugar.
3 teaspoons of chili bean paste.

Method
Dissovle the tamarind paste in the hot water.
Add the sugar and stir to dissolve.
Add the fish sauce and chili bean paste, stir to combine.

Notes
Start with 1 teaspoon of the chili paste and test sauce. This can be an extremely unpalatable paste, so remember you are checking for heat, not flavour.

Ingredients
4 egg yokes at room temperature.
400mL light olive oil.
White pepper to season.
2 tablespoons lemon juice.
Pinch of salt.

Method
Combine the egg yolks, 1 tablespoon of lemon juice and a pinch of salt in a food processor.
Blend until thick and creamy.
Very slowly drizzle the oil into the food processor. Stop every 5o mL and scrape egg yolks away from the side of the bowl.
Once all oil is combined, add pepper and remaining lemon juice to taste.

Will store for 1 week in a sealed container in the fridge.

Ingredients
1 tablespoon wholegrain mustard.
3 tablespoons whole mayonaisse.
1 tablespoon vinegar.
1 dash tabasco sauce.

Method
In a cup combine the ingredients.
Whisk until emulsified.

Serving
Pour over salad, toss to coat all ingredients.

Ingredients
1 teaspoon Dijon mustard.
1 teaspoon wholegrain mustard.
2 tablespoons olive oil.
2 tablespoons white vinegar.

Method
In a cup combine the ingredients.
Whisk until emulsified.

Serving
Pour over salad and toss to coat the ingredients.