PESTO COUSCOUS RECIPES

Name: Red pesto
Prep time: 30 min
Yield: Makes about 500g/1lb 2oz
Ingredients: 85g/3oz pine nuts or walnuts; 250g/9oz roasted red peppers from a jar (weighed after draining well), roughly chopped; 8 sun-dried tomatoes from a jar, drained; 1 large garlic clove, quartered; 2 tbsp extra virgin olive oil; 20 basil leaves, plus extra to serve; 50g/1¾oz Parmesan (or similar vegetarian hard cheese), finely grated, plus extra to serve; squeeze of lemon juice (or a drop of red wine vinegar); salt and freshly ground black pepper

RED PESTO RECIPE - BBC FOOD

Red pesto recipe - BBC Food image

Red pesto is sweeter than the classic basil version, so it can be a great hit with families. Why not make a double batch: after you’ve enjoyed it with pasta, try serving with roast chicken for a summery Sunday lunch, stirring through freshly chopped tomatoes to top bruschetta, or spreading over salmon or meaty white fish fillets before baking. It also makes a great salad stirred through cooked and cooled grains such as rice or couscous, with some freshly chopped herbs or spring onions.

Provided by Sarah Cook

Prep Time 30 minutes

Cook Time 0 minutes0S

Yield Makes about 500g/1lb 2oz

Number Of Ingredients 9

Ingredients

85g/3oz pine nuts or walnuts
250g/9oz roasted red peppers from a jar (weighed after draining well), roughly chopped
8 sun-dried tomatoes from a jar, drained
1 large garlic clove, quartered
2 tbsp extra virgin olive oil
20 basil leaves, plus extra to serve
50g/1¾oz Parmesan (or similar vegetarian hard cheese), finely grated, plus extra to serve
squeeze of lemon juice (or a drop of red wine vinegar)
salt and freshly ground black pepper

Steps:

Tip the nuts into a frying pan over a medium–low heat and shake the pan occasionally until the pine nuts are golden brown, or the walnuts fragrant and browned on the edges. Tip into a bowl to cool a little.
Put the drained peppers in a food processor with the tomatoes, garlic, olive oil and basil. Whizz to a pesto consistency. Pulse in the pine nuts, keeping some texture. Stir in the Parmesan, then taste and add salt, pepper and lemon juice (or vinegar) to season it to your liking. Use immediately or keep in a jar in the fridge for 3–5 days.
To use, drain cooked pasta and return it to its pan. Add the pesto and stir through over the heat for a couple of minutes. Serve with extra basil or Parmesan sprinkled on top.

VEGETABLE BAKE RECIPE | JAMIE OLIVER TRAYBAKE RECIPES

Vegetable bake recipe | Jamie Oliver traybake recipes image

The kids’ favourite dinners are always the traybakes – we cannot get enough of them in our family! Our trick for keeping it fresh is to combine roasted ingredients with fresh ones and to top them with a good sauce or pesto, giving a mix of temperatures as well as textures. We use a spiraliser to create the vegetable tangles but a julienne peeler will also do the trick.

Total Time 45 minutes

Yield 4

Number Of Ingredients 9

Ingredients

800 g mixed root veg (potatoes, carrots, parsnips, beetroots)
2 red peppers
1 small broccoli or cauliflower
olive oil
250 g halloumi cheese
1 courgette (or 1 cucumber, 2 carrots or 2 beetroots)
1 large eating apple
100 g lamb's lettuce or spinach
4 tablespoons quality green pesto

Steps:

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Scrub the root veg and cut into bite-sized pieces along with the peppers, discarding the seeds. Cut the broccoli or cauliflower into florets.
3. Spread the veg out in a large roasting tray, drizzle with 3 tablespoons of oil, season with sea salt and black pepper and toss well to coat. Roast for 20 minutes, or until the vegetables are tender and coloured.
4. Cut the halloumi into 2cm pieces and scatter over the veg. Switch the oven to grill, increase the temperature and grill for 5 to 10 minutes, or until the cheese is soft and golden.
5. Spiralise the courgette (or other chosen vegetables), then core and finely slice the apple. Combine the apple with the roasted veggies, then stir through the courgetti and spinach.
6. Mix the pesto with 2 tablespoons of oil and drizzle over to serve.

Nutrition Facts : Calories 582 calories, FatContent 39 g fat, SaturatedFatContent 14.1 g saturated fat, ProteinContent 24.6 g protein, CarbohydrateContent 35.5 g carbohydrate, SugarContent 20.8 g sugar, SodiumContent 2.96 g salt, FiberContent 11.1 g fibre

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