click on the title to jump to the recipe — return to the recipe index SALTED LIME AND CHILL PICKLE  LUCIA’S OWN PESTO SAUCE WITH PASTA
	SALTED LIME AND CHILL PICKLE Makes about 2L ingredients 50 limes, thinly sliced 15 large red chillies, split lengthwise 2L rock salt In the same manner as with the olives sit a colander in a bowl, add everything and toss over. Leave in a dry place until the limes and chillies are shrivelled and dried; this can take up to 2 months depending on the weather. The limes will keep indefinitely dried and salted in airtight glass jars, but once they have been washed in preparedness for making the pickle they must be used. To finish 250ml vegetable oil few drops sesame oil 20g fenugreek seeds 30g coriander seed 20g cumin seeds 100g ginger/garlic 50g ground turmeric 3kg fresh or frozen mango cheeks washed off and well drained salted limes and chillies method Using a heavy based pan, add the oil and over high heat fry the spices until they start to crackle. Add the ginger/garlic and cook off then add the turmeric and fry off before adding the salted limes and chillies and mangoes. Cook adding a little water if required until you have a good chutney consistency. Taste for chilli adding more dried chilli if required. Pack into sterilised jars and seal. available from Lucia’s Fine Foods frozen mango cheeks
	LUCIA’S OWN PESTO SAUCE WITH PASTA Makes about 1 cup — Maria Rosella ingredients 1 cup well packed basil leaves ½ teaspoon salt 3 cloves garlic 6 tablespoons of Lucia’s Own Extra Virgin Olive Oil 100g pine nuts method The great thing about this recipe is that the quantities can be doubled, or tripled. In summertime when basil is in season and a great price make a bucket load of the pesto and put it into ice cube trays and freeze it!!!! Most pesto recipes use grated cheese; we prefer to add the cheese when serving. Place basil leaves in a mortar with salt, pine nuts and garlic, crush with the pestle until a paste is obtained. Gradually add sufficient Olive Oil to the mixture to form a smooth paste. If preparing in a blender or food processor: Process garlic, basil leaves pine nuts, salt and oil, process until smooth. Be sure to stop the blender, scrapping down the sides once or twice. Store pesto in a jar with a generous covering of olive oil and is best kept in the fridge. tip Pesto adds an excellent twist to bruschettas, roasted vegetables and as a condiment. available from Lucia’s Fine Foods Chicken stock, Lucia’s Own Pesto, Lucia’s Own Extra Virgin Olive oil, Rusticella penne, Lucia’s own Grated Cheese Blend

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