125ml pine kernels
500ml basil leaves
125ml grated parmesan cheese
3 cloves of garlic, minced
150ml olive oil plus extra
15ml lemon juice
2,5ml salt
Toast the pine kernels in a dry pan.
Add all the ingredients to a food processor and blitz until you have a rough paste.
Spoon the pesto into a glass container and pour some olive oil on top.
Keep in the refrigerator for 4-5 days.
3-4 pears
6-8 dates
50g walnuts
100g gorgonzola/blue cheese, broken up into chunks
150g rocket leaves
Dressing:
half a red onion, very finely chopped
15ml red wine vinegar
15ml Dijon mustard
15ml cold water
45ml olive oil
Slice the pears into 3-4mm thick slices and arrange them on a serving platter, overlapping slightly.
Cut the dates into quarters and scatter evenly over the pears.
Scatter the walnuts over as well as the blue cheese.
Top the salad with the rocket leaves.
For the dressing:
Add the onion, vinegar, mustard and water to a small bowl and whisk together.
Drizzle in the olive oil while whisking continuously until all is incorporated and the dressing is amalgamated.
Dress the salad with the vinaigrette and serve.
10ml Dijon mustard
1,2ml salt
30ml red wine vinegar
80ml olive oil
Add the mustard, salt and vinegar to a small bowl and whisk together.
Drizzle in the oil while continuously whisking.
Keep the leftover dressing in the refrigerator for 3-4 days.
This recipe yields about 200ml of dressing and can be kept in the refrigerator for 3 days.
15ml honey
60ml apple cider vinegar
125ml oil
45ml greek yoghurt
the juice of half a lemon
Add the honey and vinegar to a small bowl and whisk together.
Drizzle in the oil, a little at a time while whisking continuously until all the oil has been incorporated.
Add the yoghurt and whisk until amalgamated.
Finally add the lemon juice and season the dressing with salt.
Keep unused dressing in a glass jar in the refrigerator.
This is one of the best salad dressing you will ever make AND you can keep it in your refrigerator!! Delicious when drizzled onto seafood!
62ml lemon juice
1 clove garlic, minced
5ml Dijon mustard
1,2ml salt
a pinch of ground black pepper
7,5ml honey
62ml olive oil
5ml thyme leaves, chopped
Add the lemon juice, garlic, mustard, salt, a pinch of black pepper and honey to a small bowl and whisk together.
Drizzle in the oil while whisking. Keep going until all the oil is incorporated and the mixture has emulsified.
Add the thyme leaves and stir through.
Store left-over dressing in a glass jar, in the refrigerator.
My Whisk and I 