Is there anything in this world that's not made better by sauce? Definitely not. Because if you don't already know: sauce is life. Slather these on sandwiches, drizzle them on salads, pour them over pasta - the options are endless.
RECIPE
BASIL PESTO
INGREDIENTS
· 3 cups fresh basil
· 1 cup almonds
· 1 cup fresh mozzarella
· 1/4 cup garlic
· 1/2 cup olive oil
· Salt to taste
METHOD
· Chop Basil leaves
· To a food processor or blender, add 1/2 amounts of basil, almonds, oil, garlic, salt and mozzarella
· Blend to a coarse mix, add rest of the ingredients and blend again
· Once it forms a smooth sauce like consistency transfer to a jar and store in the refrigerator for up to a month
TOMATO SALSA SAUCE
INGREDIENTS
· 6 fresh tomatoes
· ½ cup ketchup
· 1 cup chopped onions
· ¼ cup garlic
· Paprika
· Oregano
· Chilli flakes
· Mixed Dried herbs
· Olive oil
METHOD
· Make a criss-cross incision on the tomato heads and keep aside
· To boiling water add the tomatoes and boil them for 8 mins
· Peel off the tomato skins and deseed them
· Blend the tomatoes to a pulp and keep aside
· Heat oil in pan, fry garlic and onions for 3- 4 mins on medium high, until soft and translucent
· Add the tomato pulp and cook for another 2-3 mins
· Add oregano, paprika, chili flakes, ketchup and other dried herbs. Mix well
· Add salt and cook for another minutes
· Turn of the heat and let it cool down
· Transfer to a jar and store in the refrigerator for a month
YELLOW BELL PEPPER AND CILANTRO SAUCE
INGREDIENTS
· 2 large bell peppers
· 1 large bunch fresh cilantro or coriander
· ½ cup almonds
· ¼ cup garlic
· 1 cup fresh mozzarella
· ¼ cup oil
· Salt and Pepper
METHOD
· Prepare a baking tray
· Roast the bell peppers at 170C for 10 minutes
· Add the roasted bell peppers, almonds, garlic, cilantro, oil to a blender and blend into a smooth sauce
· Now add fresh mozzarella, salt and pepper
· Blend till it reaches desired consistency
· Transfer to a jar and store in the refrigerator for a month