Use a food processor to make your own pastes in minutes. Store in the refrigerator for 7-10 days.

Ingredients

Method

Tapenade

1. Process ¾ cup stoned juicy black olives with 2-4 anchovy fillets, 1-1½ tablespoons olive oil and 1 tablespoon lemon juice until smooth. Preparation time: 5 minutes. Makes: ¾ cup

Walnut paste

1. Toast 150 grams walnuts then process with ¼ cup finely grated Parmesan, ½-1 teaspoon minced garlic, the rind and juice of ½ lemon with seasonings of ½ teaspoon salt, ¼ teaspoon each paprika and white pepper and a pinch of nutmeg until finely chopped. Pour in ¼-½ cup virgin olive oil and process until smooth. Preparation time: 15 minutes. Makes 1 cup

Asian pesto

1. Process 1½-2 cups loosely-packed basil leaves with ¼ cup pinenuts or cashews, ¼ cup oil (peanut is best), 1-2 tablespoons chopped fresh coriander, 2 teaspoons minced garlic, 1 teaspoon minced ginger, ½-1 teaspoon minced chilli and 1 teaspoon each sesame oil and brown sugar. Whizz until smooth. Preparation time: 10 minutes. Makes 1 cup

Mediterranean paste

1. Use 1 cup sundried tomatoes in oil, well packed. Drain, reserving the oil. Cook 100 grams sliced mushrooms and 1 teaspoon garlic in a dash of the oil until softened. Process mushroom mix with the tomatoes, 1 chargrilled capsicum, 1 teaspoon minced garlic, 6 fresh basil leaves, 2 tablespoons chopped fresh oregano (or 1 teaspoon dried), ¼ cup grated Parmesan and ¼ cup reserved oil from the tomatoes until smooth. Preparation time: 10 minutes. Makes 1 cup