basil Archives

Braai recipes

Garlic bread three ways

15 minutes

Braai recipes

Herby riso pasta salad

20 minutes

Braai recipes

Braaied skilpadjies

30 minutes

Beetroot recipes

20-minute root veg salad

30 minutes

Beans recipes

20-minute kale-pesto beans

5 minutes

Christmas recipes

Pulled lamb lasagne

30 minutes

Bread recipes

Pull-apart buns with baked cheese dip

35 minutes

Cheese recipes

Caprese salad wreath

Butternut recipes

Butternut-potato gnocchi with herb pesto

1 hour 30 minutes

Fakeaway recipes

Easy Caprese pizza

10 minutes

Asian recipes

Green curried mussels

20 minutes

Avocado recipes

Beetroot-and-avocado dip

30 minutes

Beetroot-and-avocado dip

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

2 medium-large beetroot
1 avocado
½ lemon, juiced
2 sprigs basil
2 sprigs dill
1 clove garlic
sea salt and freshly ground black pepper, to taste
honey a squeeze (optional)
½ cup water
2 T olive oil
feta, crumbled, for serving
cucumber, cubed, for serving
crusty bread, for serving

Method

1. Boil or roast the beetroot for 30 minutes, or until soft. Once soft, peel and chop.

2. Place all the ingredients except the olive oil, feta, cucumber and bread in a blender. Blend until smooth, slowly trickling in the olive oil.

3. Once smooth, scoop the dip into a bowl and top with the feta and cucumber tossed with olive oil and lemon juice. Serve with the bread.

Find more dip recipes here.

Photograph: Elsa Young
Production: Khanya Mzongwana
Assistant: Clive Ofentse Ndou

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Garlic bread three ways

Herby riso pasta salad

Braaied skilpadjies

20-minute root veg salad

20-minute kale-pesto beans

Pulled lamb lasagne

Pull-apart buns with baked cheese dip

Caprese salad wreath

Butternut-potato gnocchi with herb pesto

Easy Caprese pizza

Green curried mussels

Beetroot-and-avocado dip

Beetroot-and-avocado dip

Ingredients

Method