Make Basil pesto and olive tapenade

Bursting with fresh-from-the-garden colour and flavour, a drizzle of homemade pesto or tapenade brings simple dishes to life. 

Basil Pesto

Makes 1½ cups

2 cups basil leaves, coarsely chopped
2 garlic cloves, finely chopped
¼ cup (45g) toasted pine nuts
1/3 cup (35g) finely grated parmesan
½ cup (125ml) olive oil, plus extra

1. Place the basil, garlic, pine nuts and parmesan in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound
   with a pestle until well combined).
2. With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Season to taste with salt and pepper.
3. Transfer to an airtight container and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidising and turning black).

Black olive tapenade

Makes about 1 cup

1 cup (175g) pitted kalamata olives
4 anchovy fillets, drained on paper towel, coarsely chopped
1 tbs drained capers
1 garlic clove, finely chopped
¼ cup (60ml) extra virgin olive oil,
plus extra

1. Place the olives, anchovy, capers and garlic in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound with a pestle until well combined).
2. With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. 
3.  Transfer to an airtight container and pour over extra oil to cover the tapenade surface (to prevent oxidisation).

 

Recipes: Sarah Hobbs. Photography: Ben Dearnley. Styling: Amber Keller. Food preparation: Cynthia Black.