3 genius way to use your pesto!
Creamy Pesto Gnocchi
100ml double cream
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.
Serve in a bowl and top with grated parmesan and basil leaves. Enjoy :D
Tomato & Ricotta Puff Pastry Tart
puff pastry sheet, ready-made
200g ricotta cheese
2 medium salad tomatoes
5 cherry tomatoes
salt & pepper, to taste
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.
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.
Top with sliced tomatoes that have been seasoned with salt & pepper.
Drizzle over some pesto before placing it back in the oven for around 8-10 minutes. Slice and enjoy :D
Pesto Flatbread with Caramelised Onion & Feta
70g feta cheese
1 red onion
1 tbsp oil
large pinch of salt
1 tbsp soft light brown sugar
½ tbsp balsamic vinegar
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.
Stir in the soft light brown sugar and balsamic vinegar and continue cooking for a further 10 minutes.
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.
1 small jar
30g pine nuts
1 garlic clove, crushed
30g fresh basil
50g parmesan, grated
Up to 90ml extra virgin olive oil
salt & pepper, to taste
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.
For the pesto blend together the crushed garlic, toasted pine nuts, fresh basil leaves and parmesan in a food processor.
Season with salt and pepper and add almost all of the oil. Blend until well incorporated. Add more oil for desired consistency.