food

Pesto Three Ways

3 genius way to use your pesto!

food

Pesto Three Ways

3 genius way to use your pesto!

Ingredients

  • 100ml double cream
  • 100g pesto
  • 300g gnocchi

Steps

  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

Ingredients

  • puff pastry sheet, ready-made
  • egg, beaten
  • 200g ricotta cheese
  • 2 medium salad tomatoes
  • 5 cherry tomatoes
  • salt & pepper, to taste

Steps

  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

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

Steps

  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.

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

Steps

  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.