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Pesto Three Ways

Kate Murdoch

3 genius way to use your pesto!

Creamy Pesto Gnocchi

Servings:

serving time1-2

Ingredients

  • 100ml double cream

  • 100g pesto

  • 300g gnocchi

Instructions

  1. Heat double cream in a pan until it starts to simmer. Add the pesto and stir until combined. Pour in the cooked gnocchi and stir until fully coated.

  2. Serve in a bowl and top with grated parmesan and basil leaves. Enjoy :D

Creamy Pesto Gnocchi

Tomato & Ricotta Puff Pastry Tart

Servings:

serving time1-2

Ingredients

  • puff pastry sheet, ready-made

  • egg, beaten

  • 200g ricotta cheese

  • 2 medium salad tomatoes

  • 5 cherry tomatoes

  • salt & pepper, to taste

Instructions

  1. For the tomato and ricotta puff pastry tart, roll out the sheet of puff pastry and cut it in half lengthways. Using a sharp knife score a 1-inch border around the edge of the pastry and brush the border with beaten egg. Prick the middle of the puff pastry with a fork. This will turn the edges nice and golden and keep the middle from puffing up too much in the oven.

  2. Place in the oven for 10-15 minutes until golden and puffed. Score around the border again with a sharp knife and press down the middle of the tart. Smooth over a nice layer of ricotta cheese.

  3. Top with sliced tomatoes that have been seasoned with salt & pepper.

  4. Drizzle over some pesto before placing it back in the oven for around 8-10 minutes. Slice and enjoy :D

Tomato & Ricotta Puff Pastry Tart

Pesto Flatbread with Caramelised Onion & Feta

Servings:

serving time1-2

Ingredients

  • flatbread

  • 70g feta cheese

  • pesto

  • Caramelized Onion:

  • 1 red onion

  • 1 tbsp oil

  • large pinch of salt

  • 1 tbsp soft light brown sugar

  • ½ tbsp balsamic vinegar

Instructions

  1. Start by caramelizing the onions. Slice the onion into thin rings and cut them in half. Heat the oil in a frying pan and add the onions. Sprinkle with a large pinch of salt and cook over a medium/low heat for 15-20 minutes until softened.

  2. Stir in the soft light brown sugar and balsamic vinegar and continue cooking for a further 10 minutes.

  3. Spread an even base of pesto onto the flatbread and arrange on top the feta and the caramelized onions. Cook in a preheated oven at 200ºC for 10-15 minutes.

Pesto Flatbread with Caramelised Onion & Feta

Pesto

Servings:

serving time1 small jar

Ingredients

  • 30g pine nuts

  • 1 garlic clove, crushed

  • 30g fresh basil

  • 50g parmesan, grated

  • Up to 90ml extra virgin olive oil

  • salt & pepper, to taste

Instructions

  1. Add pine nuts to a dry pan over a medium/low heat. Cook the nuts until golden brown, stirring frequently. Once golden transfer to a bowl.

  2. For the pesto blend together the crushed garlic, toasted pine nuts, fresh basil leaves and parmesan in a food processor.

  3. Season with salt and pepper and add almost all of the oil. Blend until well incorporated. Add more oil for desired consistency.

Pesto
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