
Basil Pesto
An instant dip for savoury biscuits - pesto also adds flavour to other
dishes. Add to smooth cottage cheese and serve on baked
potatoes as a starter. Season mayonnaise and use for potato salad
or on fish. Warm pesto makes an instant pasta sauce.
- 250 ml basil leaves, washed and patted dry
- 2 large cloves garlic, peeled
- 60 g flaked almonds or walnuts
- 125 ml olive oil
- 50 g parmesan cheese, cut up
- Combine all ingredients in the Tall Cup and twist on the blade. Pulse until the mixture resembles a coarse paste. Serve as a dip with crusty Italian or French bread.
- To serve over pasta, make the pesto, then replace the blade with the Sealer lid and microwave on high for 1 or 2 minutes, until heated through. Serve over hot pasta.

Apple Cheese Spread
Serve with savoury biscuits or even almond biscuits. It makes a delicious sandwich filling, too.
- 1/2 large apple, sliced
- 180 ml smooth cottage cheese
- 100 g blue cheese, crumbled
- 8 to 10 pecan nuts
- 50 ml milk, plus a little to thin if necessary
- salt and pepper to taste
- Place ingredients in the Tall Cup and twist on the blade. Use the
- pulse technique to blend ingredients. Remove cup from the base and
- shake ingredients, if necessary. If the mixture is too thick, add a little
- more milk and blend again.
Turn mixture into a serving dish and chill for about an hour. Serve with apple slices or savoury biscuits.