Pesto recipes

Pesto recipes

Perfect pestos

Pestos are handy to have in the fridge, to stir through pastas or add to salads, roast veg, sarmies, chicken, meat or fish dishes – they’re super multitaskers!

Classic basil pesto

Blitz together 60ml toasted pine nuts, 2 handfuls basil, 1 garlic clove, 125ml grated Parmesan, squeeze lemon juice and 80ml olive oil until fine. Season.

READ MORE: PESTO PASTA SALAD

Thai pesto

Blitz together 60ml toasted cashew nuts, 2 handfuls coriander, 1 garlic clove, squeeze lemon juice, 1 red chilli and 60ml olive oil. Season.

Red pesto

Remove the stalks, seeds and white pith from 4 quartered red bell peppers and place skin side down on a tray. Drizzle with olive oil and season. Roast at 200°C for about 40 minutes or until the edges just start to blacken. Cool. Blitz the peppers with 60ml toasted pine nuts, 1 crushed garlic clove and a squeeze of lemon juice until fine. Season.

Pumpkin pesto

Blitz together 125ml roasted pumpkin, 60ml toasted pumpkin seeds, handful basil, 1 garlic clove, 60ml grated Parmesan, squeeze honey, squeeze lemon juice and 60ml olive oil until fine. Season.

Greek pesto

Blitz together 60ml toasted macadamia nuts, 2 handfuls basil, 1 garlic clove, squeeze lemon juice, 125ml feta, 100g pitted green olives and 80ml olive oil. Season.

Tip: Store pestos in an airtight container in the fridge for up to 2 weeks.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Margie Els-burger

About Margie Els-burger

In 2018 I’m going to be happier with less. Most things I spend money on just end up cluttering my home. I’d rather save up for a lovely holiday with my family.

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