|Sundried Tomato Dip (left), Chunky Basil Dip (right), Za'atar Labneh (front)|
The sundried tomato dip is from EDC and it's super easy to make. Just place 1 clove of garlic, 160g unsalted cashews, 1 small deli tub of semi-sundried tomatoes, 2 tbsp grated parmesan, 1 red capsicum (chopped), 40ml olive oil and 40ml vinegar into a food processor or Thermomix and pulse 3-4 times until roughly chopped. It is so quick yet so delicious!
For the chunky basil dip i placed 80g pinenuts, 80g unsalted cashew nuts, 100g basil leaves (a big bunch), 1 clove garlic, 1/3 cup grated parmesan cheese, 40ml vinegar and 40g olive oil into the Thermomix and turbo-ed (pulsed) 3 times. You may need to add an extra tablespoon or two of olive oil however i didn't need it. Adding extra olive oil will also help the basil leaves to stay a vibrant green and not discolour so quickly.
Speaking of which i get so annoyed when i make pesto and it goes brown. I've tried putting a layer of oil on top and completely covering the surface with cling film but nothing seems to work! It's so frustrating! Over on the Taste forums it was suggested that pesto could be frozen so i've given it a shot. I placed some in a small ziplock bag to use tomorrow. Hopefully it will be as good as fresh. It looks like it's gone a bit of a duller green but it's definitely not brown.
Any other ideas how i can keep pesto a nice colour? Or other suggestions on what i can do with basil? My basil plants have gone crazy this year!