Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “pesto”

Pesto Roasted Cauliflower

I first saw this recipe on Youtube where an American lady chef creates dishes using only two ingredients!  I was fascinated and this one really looked delicious…

It’s too easy for words and you could also add spinach or herbs to it or different flavoured pesto.  I used a tub of spicy sun-dried tomato pesto from the local delicatessen and there is enough oil in the pesto so no additional oil is required.  The cauliflower becomes a little bit crispy…  Add to a salad or serve as a side dish.  You can also dip the cooked pieces in batter and quickly deep fry for an absolute taste sensation…

Pesto Cauliflower

 

Ingredients:

1 head of califlower cut into florets

1 tub pesto

 

Method:

In a large bowl toss together your cauliflower florets and pesto

Roast in a 180C fan forced oven for around 20 minutes or until cauliflower is cooked though

 

Bon Appetit!  🙂

 

 

Perfect Pesto Pasta

I love the fresh taste of Basil – it’s one of my favourite herbs.  Whenever I find a lovely fresh bunch I make pesto – it’s so easy and only takes minutes in the Ninja or food processor.

IMG_3822

I assemble everything I need and put it all in the Ninja – it whizzes it up in a few minutes…  The result is a beautiful, vibrant, fresh pesto.  You can also play around with the flavours and add chilli or vinegar or lemon juice – it’s up to you…

IMG_3824This can now be used as a dip with vegetable crudites and it’s delicious smeared over grilled meats or seafood.

The best use for pesto of course, is with pasta.  We love this quick and easy pasta dish – so tasty and simple…  We use spaghetti but it is also lovely with penne or a filled pasta like vegetarian ravioli or tortellini…

IMG_3825Ingredients:

1 bunch fresh basil, leaves picked

1 clove of garlic

1 handful of lightly toasted pine nuts

1 handful of freshly grated parmesan cheese

olive oil

sea salt

Method:

Place basil, pine nuts, a pinch of sea salt and garlic in a food processor and pulse for a few seconds

Add parmesan cheese and drizzle in olive oil to soften the mix

Pulse until smooth adding more oil if required to reach a creamy consistency

Taste and adjust seasoning if necessary

In the meantime cook your favourite pasta until al dente

Drain lightly leaving a little pasta water in the pan

Throw in the fresh pesto and toss until mixed though and piping hot – the pasta water will help emulsify the sauce

Serve topped with a little additional grated parmesan cheese

This will make about 4 serves

Bon Appetit!  🙂

Noodles with Poached Ginger Chicken and Coriander-Lime Pesto

This is another one of Simon’s efforts which is light and fragrant and scumptious!  He found the pesto recipe in a Donna Hay article.  It also contains his favourite flavours which are coriander and lime.  The chicken is lightly poached and very moist and the noodles only take minutes to prepare.

Pesto freezes very well or can be stored in the fridge covered with a fine layer of oil for a few days.

Steamed Chicken with Coriander Noodles

Pesto Noodles:

  • 1 long green chilli, chopped
  • ½ cup cashew nuts, toasted
  • 4 cups coriander leaves
  • 1 clove garlic, crushed
  • 1 tablespoon lime juice
  • ½ teaspoon caster sugar
  • ½ cup olive oil
  • Sea salt and cracked black pepper
  • 250g rice noodles, cooked

Ginger poached Chicken Breasts:

  • 2 chicken breasts
  • 1 cup chicken stock
  • 1 two inch piece of fresh ginger sliced
  • 6 whole spring onions, trimmed
  • ½ cup of soy sauce
  • 2 teaspoons of sesame oil

Method:

  • Place the chilli, cashews, coriander, garlic, lime juice, sugar and olive oil in the bowl of a small food processor
  • Sprinkle with salt and pepper and process to form a coarse paste.
  • In the meantime, place the chicken breasts in a small pot and cover with the chicken stock.
  • Place the spring onions and the ginger in with the chicken and gently bring to the boil.
  • Simmer for about 8-10 minutes until the chicken is cooked.
  • Plunge the rice noodles into boiling water for about 20 seconds to soften
  • Place the pesto in a bowl with the noodles and toss to combine
  • Cut the chicken into thick slices and arrange in a shallow bowl
  • Strain the leftover stock into a bowl and mix with the soy sauce and sesame oil
  • Spoon this over the chicken and sprinkle with finely sliced spring onions to serve
  • Serve separately with the noodles on the side

Or do what we did after we took the photo – poured the chicken onto the noodles and enjoyed every mouthful!

Bon Appetit  🙂

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