Red Pepper Pesto

Today I decided to whip up a red pepper pesto; something I can use as a pasta sauce, a dip or even as an accompaniment to a "boring" sandwich. I have to admit, I was a bit impatient with regards to the roasting and removal of the red peppers' skin, but I figured out a way that sped the process along.

Here is this delicious recipe for you to try:

Roasted red pepper pesto:

Ingredients: (Makes 500ml)

• 4 red bell peppers, halved and deseeded
• 5 tablespoons olive oil
• 1 teaspoon balsamic vinegar
• 30g fresh basil leaves
• 50g finely grated parmesan cheese
• 3 cloves garlic, crushed
• 100g roasted cashew nuts
• salt and pepper to taste

Ingredients (forgot the garlic)

Method:

1. Preheat the oven to 180 degrees centigrade
2. Place the peppers, cut side down, on a baking tray.
3. Roast the peppers until they are soft and cooked and their skins are slightly charred (if skins are taking too long to char, put them under the grill for a bit)
4. Place the peppers in a bowl of cold water and peel of the skins
5. Place the peeled peppers and the rest of the ingredients into a food processor and blend until a thick paste has formed.
6. Adjust the seasoning appropriately.

Delish pesto ready to be used.

 

 

 

Recipe source: "Jampacked" by Tina Bester Queen of tarts

How to make a variation of the perfect steak!

Last night I made steak for dinner. I normally just marinade my steaks in lemon juice, garlic and a generous helping of olive oil, which is absaloutely delicious, but last night I decided to do it slightly differenlty! I decided to use some of the left over pesto (which is still delcious and has been stored in the fridge all this time!), the juice of one lemon and olive oil to marinade it. It was outstanding! So flavoursome and delicious, and the actual steak was done perfectly! Rare to Medium - Rare just how I like it! Try it...

Lemon and Pesto marinated Sirloin Steak:

Ingredients:

• 125ml olive oil
• 1 lemon, juiced
• 100ml pesto
• 2 large sirloin steaks, cut into 4

Ingredients

Method:

1. Rinse the steaks under cold water.
2. Cut the steaks into 4 equal sized pieces
3. Put the steaks into a dish that has a firm fitting lid. Pour the olive oil, pesto and lemon juice over the steaks and make sure that all the steaks have an even coating of pesto on both sides and allow to marinade with the lid on for +/- 1-2hours.
4. Heat a griddle pan until it is piping hot!
5. For medium -rare: Cook the steaks for 2 minutes a side and allow to rest for 2 minutes before serving. 
6. If you'd like you steaks well done, just increase the cooking time slightly, be careful not to burn them!
7. Serve on a warmed plate, otherwise the steaks will get cold fast!
8. Enjoy with your choice of accompaniment :)

Delish!



Versatile Pesto...for every occasion

Today I made some Coriander/Cilantro and almond pesto as I had the ingredients floating around in my fridge and thought it was the most versatile "paste" to have at hand and it would more than likely go down well in my house. The herb and nuts used in the recipe can be exchanged for other leafy herbs such as basil and rocket and the nuts can also be exchanged for other nuts such as walnuts, cashews and pinenuts. The flavour of the pesto is quite strong but very flavoursome and I'm sure if you are a fan of pesto in general you will enjoy this recipe.

Coriander and Almond Pesto

Ingredients: (makes +/- 250ml)

• 50g shaved/slivered almonds
• large bunch of coriander leaves
• 3 garlic cloves, peeled
• 50g parmesan, freshly grated
• 125ml olive oil, + extra to seal
• sea salt and black pepper

Ingredients

Method:

1. Lightly toast the almonds in a dry frying pan over a medium heat, tip onto a plate and leave to cool.
2. Put the coriander leaves, garlic, grated parmesan and almonds in a blender/food processor and blitz yo a rough paste.
3. Slowly add the olive oil, scraping down the sides of the machine as you go along.
4. When fully combined, season with salt and pepper.
5. Transfer the pesto to a dish with a lid or a screw top jar and pour a thin layer of olive oil over the surface and cover with a lid.
6. The pesto should keep well for up to a week in the fridge.

Delicious and ready to eat

 

 

Recipe source: Adapted from Gordon Ramsey, Fast Food