Basil Pesto Dip

Amee on Instagram requested a recipe for my Basil Pesto Dip pictured above, so this post is just for you 🙂

This is how I make pesto, it’s so easy to remember that you can whip it up in 5 minutes for a quick healthy snack with crackers or add it to some pasta.

Recipe:

Ingredients:
– 1 bunch of Basil leaves
– 2 cloves of garlic
– 1/4 cup Extra Virgin Olive Oil (up to you on how much you want)
– Pine nuts (or cashews)
– 1 tbls Parmesan Cheese
– 1 tsp Salt

Method:
– Clean the basil leaves and place into a StickMaster/MixMaster or do it old school and use a mortar and pestle to break down the leaves into small pieces.
– Now the rest is easy, throw the garlic cloves, nuts, parmesan and salt into the StickMaster, pour in the Olive Oil and then mix away. Up to you on how fine you want to blend it down to, but I like to blend it until the basil leaves have fully been chopped into tiny pieces, especially when i use it for dips.

This is the same method I use when making pesto for pasta, all you do is mix is together with your cooked pasta and you have a quick easy healthy dish. I like to also add a few pieces of chicken, sun dried tomatoes and feta cheese to make it a little more exciting.

You can use different leave/greens to make pesto but I’ve only tried this method with spinach and basil, so let me know what else you’ve used to make pesto.

Vanilla Yoghurt Pannacotta with Raspberry Jelly – MasterChef Recipe

After watching Masterchef’s master class on Friday, I wanted to make that dessert.
Poh made it look so easy, I had to try it. The hardest thing was finding a cup to put it in. I ended up using a plastic wine glass which had a pointy bottom which meant that when I flipped the panna cotta upside down, it had a little nipple on top. Looked hilarious, I was so embarrassed that I had to cut it off, hence my final product to the right. I garnished it with some pistachio nuts and some raspberries on the side.

If you were watching the Masterchef masterclass episode you would’ve noticed the second part to the dessert which was the tuiles. I did end up making it but it didn’t make it to the plate up. I had problems getting it off the baking paper but boy did it taste nice. Next time, I’m going to grease the baking paper a little and make the circle a little smaller so it’ll come off nice and smooth. It would of been great to compliment the panna cotta so I guess I can call my tuiles, my first disaster.

You can find this wonderful dessert recipe at the Masterchef website.

…I guess I can call my tuiles, my first disaster.