Vegan Besto Pesto Extra Garlicky
Compive basil, pine nuts, tofu, garlic, lemon juice and Tahini in blender. Blend untill smooth. You will probably need to add more lemon juice untill it starts to process. Add salt and Olive Oil too if you like. Toss in small chunks of tofu while ... [... more]
International Vegetarian Union |
Pesto, cherry tomato and bocconcini tarts
Preheat oven to 180°C. Cut 9 x 5 cm circles with a cookie cutter. Place on a baking tray covered with baking paper. Using a slightly smaller cutter or a knife cut a circle 1/2 cm smaller and only half the way through the pastry. Spread a small ... [... more]
Australian Womens Weekly |
Jerusalem artichoke and bean soup with rocket pesto
Heat oil in a heavy-based saucepan. Saute onion and garlic until golden. Add ham and artichokes and saute for a minute. Season to taste. Add a touch of chilli and half the parsley. Add the white wine, then the water and simmer for 45 minutes. Add ... [... more]
Australian Womens Weekly |
Fish Goujons with Preserved Lemon Pesto
Use your fingertips to locate the line of bones running through the fillet and cut out a strip of flesh containing the bones. Cut remaining fillet into fingers. Dip the fingers in butter or oil and then in crumbs. Place on a baking tray and bake ... [... more]
Australian Womens Weekly |
Chicken Pesto Pasta - BRAD SUGARS
Place pasta in a large pot of salted water. Cook according to packet instructions. Heat oil in a large frying pan, add chicken breast and cook until browned. Remove and set aside. Add onion to the pan. Cook until browned. Add garlic and chicken ... [... more]
Australian Womens Weekly |
Chicken Stuffed with Mint Pesto
In a large ovenproof frying pan, heat olive oil until very hot. Cook the chicken breasts skin side down, for 3-4 minutes until the skin is crisp and golden. Turn the chicken breasts over and finish cooking in a preheated 200 degrees C oven for ... [... more]
Australian Womens Weekly |
Bacon and Corn Risotto with Basil Pesto - Janelle Bloom
Combine the oil, onion, garlic and bacon in a 2 litre microwave-safe, heatproof bowl or rice-cooker. Cover loosely with paper towel and cook for 2 minutes on High/100% or until soft. Stir in the rice, making sure well coated with oil mixture, ... [... more]
Australian Womens Weekly |
Sun-Dried Tomato and Olive Pesto
In food processor, blend drained tomatoes, parsley, olives, pine nuts, shallots, and garlic with vinegar until finely chopped. Nice with polenta, baguette Place strainer over measuring cup. Pour tomatoes with their oil into strainer to ... [... more]
International Vegetarian Union |
Poached chicken with roasted pumpkin, rocket and pesto sauce
Pour water and ver juice into a high sided frying pan, add ginger, garlic, bay leaves and seasoning. Add chicken and bring to the boil. Once boiling, remove from heat and set aside. Allow chicken to cool for 15 minutes in the poaching liquid, ... [... more]
Australian Womens Weekly |
Basil pesto
Place into food processor and blend until smooth pine nuts (or walnuts) [... more]
Australian Womens Weekly |
Vegan Eggplant, Red Pepper & Pesto Lasagne
Grease a 6cm deep 20cm x 30cm overproof dish. Cut eggplant into 1cm slices, sprinkle with salt. stand 20 minutes. Rinse eggplant under cold water, drain, pat dry. Heat oil in pan, add eggplant in batches, cook until browned on both sides; drain ... [... more]
International Vegetarian Union |
Pasta with Three Herb Pesto
Place first 6 ingredients in a food processor and process until smooth. With processor on, slowly pour oil through food chute; process until well blended. Recipe By: Cooking Light; Serving Size: 6 3 cups fresh basil leaves 1/2 cup fresh parsley ... [... more]
International Vegetarian Union |
