One Jar of Pesto, 3 Ways

One Jar of Pesto, 3 Ways One Jar of Pesto, 3 Ways

By Author

 

1. Pesto Pasta with Confit Cherry Truss Tomatoes & Bocconcini

Makes 4-6 servings

Ingredients:

1 packet of spaghetti

3-4 tablespoons of pesto 

1 tub of bocconcini

1 bunch of basil

2 punnets of cherry truss tomatoes

Directions: 

  1. Cook the pasta in salted water and cook until al dente according to package directions. Drain, reserving 1 cup of pasta cooking water and transfer to a large bowl.
  2. Heat olive oil in a pan over medium-high heat. Add cherry truss tomatoes, salt and pepper. Cook until tomatoes are blistered and slightly scorched. Add a pinch of sugar, minced garlic and cook for 1 more min. Remove from heat and set aside.
  3. Toss pasta:  Add 3 tablespoons pesto to the bowl with pasta along with 1/4 cup of the pasta cooking water.  Toss to coat, adding more water as necessary to create a silky sauce.
  4. Add the basil to the pasta along with half of the bocconcini and tomatoes.  Toss again until combined.
  5. Serve: Divide pasta between serving bowls and top with remaining bocconcini and tomatoes. Garnish with additional basil and parmesan if desired.


2. Pesto, Avocado, Tomato & Haloumi Sandwiches

Makes 4-5 sandwiches

Ingredients:

1 loaf of sourdough bread

1 x haloumi 250g

1 x eat now avocado

1 x green tomato

2-4 tablespoons of pesto

Directions

Toast bread: Preheat the oven to 180. Slice sourdough bread and place it on a baking tray. Drizzle olive oil over the bread and put in the oven until it is golden brown. Meanwhile, slice halloumi and pan fry in a dry pan. To assemble sandwiches, spread pesto over toasted bread slices and place tomato slices, avocado slices and halloumi. Slice in halves and enjoy!

3. Broccolini with Pesto

Makes 2-3 Serves

Ingredients:

1 bunch of broccolini

tablespoon of pesto

½ of lemon

½ teaspoon of chilli flakes

1 clove of garlic, minced

salt & pepper to taste

Directions

In a pan over medium-high heat, warm 2 tsp. of the olive oil until almost smoking. Add the broccolini and cook, stirring occasionally, until lightly charred and crisp-tender, 3 to 4 minutes. Lower heat and stir in pesto, garlic and chilli flakes. Season with salt and transfer to a plate. Squeeze half a lemon over broccolini and enjoy.

 




 

 

1. Pesto Pasta with Confit Cherry Truss Tomatoes & Bocconcini

Makes 4-6 servings

Ingredients:

1 packet of spaghetti

3-4 tablespoons of pesto 

1 tub of bocconcini

1 bunch of basil

2 punnets of cherry truss tomatoes

Directions: 

  1. Cook the pasta in salted water and cook until al dente according to package directions. Drain, reserving 1 cup of pasta cooking water and transfer to a large bowl.
  2. Heat olive oil in a pan over medium-high heat. Add cherry truss tomatoes, salt and pepper. Cook until tomatoes are blistered and slightly scorched. Add a pinch of sugar, minced garlic and cook for 1 more min. Remove from heat and set aside.
  3. Toss pasta:  Add 3 tablespoons pesto to the bowl with pasta along with 1/4 cup of the pasta cooking water.  Toss to coat, adding more water as necessary to create a silky sauce.
  4. Add the basil to the pasta along with half of the bocconcini and tomatoes.  Toss again until combined.
  5. Serve: Divide pasta between serving bowls and top with remaining bocconcini and tomatoes. Garnish with additional basil and parmesan if desired.


2. Pesto, Avocado, Tomato & Haloumi Sandwiches

Makes 4-5 sandwiches

Ingredients:

1 loaf of sourdough bread

1 x haloumi 250g

1 x eat now avocado

1 x green tomato

2-4 tablespoons of pesto

Directions

Toast bread: Preheat the oven to 180. Slice sourdough bread and place it on a baking tray. Drizzle olive oil over the bread and put in the oven until it is golden brown. Meanwhile, slice halloumi and pan fry in a dry pan. To assemble sandwiches, spread pesto over toasted bread slices and place tomato slices, avocado slices and halloumi. Slice in halves and enjoy!

3. Broccolini with Pesto

Makes 2-3 Serves

Ingredients:

1 bunch of broccolini

tablespoon of pesto

½ of lemon

½ teaspoon of chilli flakes

1 clove of garlic, minced

salt & pepper to taste

Directions

In a pan over medium-high heat, warm 2 tsp. of the olive oil until almost smoking. Add the broccolini and cook, stirring occasionally, until lightly charred and crisp-tender, 3 to 4 minutes. Lower heat and stir in pesto, garlic and chilli flakes. Season with salt and transfer to a plate. Squeeze half a lemon over broccolini and enjoy.