Minestrone with pesto pancetta
In a large saucepan fry the butter, onion, garlic, parsley, sage and pancetta on low for 10 minutes. Add the chopped celery and carrot, and the whole potatoes and fry for 5 minutes. Add the tomato puree, chopped tomatoes, basil, soaked borlotti ... [... more]
Australian Womens Weekly |
Pizza Dough
Sift flour & mix all the dry ingredients - make a well and add oil and water and mix together. Allow to rest for half an hour then roll out to fit a pizza tray. Add toppings such as basil pesto or tomato salsa. 1 sachet dry yeast (7g) 1/2 cup of ... [... more]
Australian Womens Weekly |
Picnic Breadstick
Cook mushrooms and red capsicum in a non-stick frypan until soft. Allow to cool. Combine with Australian cream cheese and pesto. Season to taste. Cut ends from French-stick. Remove soft bread from centre, hollowing out without breaking ... [... more]
Australian Womens Weekly |
Frankie J's Friendship Pizza
Spread enough pesto to cover the pizza base, in place of tomato paste. Layer sliced artichoke hearts, mushrooms, capsicums, sun-dried tomato and chicken onto the pizza base. Put into oven and cook for 10-15 minutes or until base is golden. Makes ... [... more]
Australian Womens Weekly |
The Padre's Pesto - Di Devitt
In a food processor, blend the nuts and garlic until paste-like. Add the washed and dried basil leaves, the pulse, scraping down the sides, to make a paste. Add half the oil, continue pulsing, add the cheeses and remaining oil, and pulse to ... [... more]
Australian Womens Weekly |
Mushroom risotto with a coriander pesto
In a food processor combine coriander, parmesan, garlic, pine nuts, lemon zest and juice. Pour olive oil in a steady stream with the motor running. Bring stock to the boil with the dried mushrooms. Remove mushrooms when soft and slice. In a heavy ... [... more]
Australian Womens Weekly |
Rocket pesto
Place ingredients into a food processor with enough olive oil to form a coarse paste. Season to taste with salt and pepper. 1/4 cup parmesan cheese 2 bunches rocket Juice of one lemon 90g toasted almonds [... more]
Australian Womens Weekly |
Orecchiette, Roast Pumpkin, Rocket and Pesto
Heat olive oil in a frying pan, add crushed garlic and cook until fragrant and golden. Add almonds, baked pumpkin, rocket and lemon juice. Toss to combine. Parmesan cheese Salt and pepper Bake in a preheated 200 degrees C oven for 45-50 ... [... more]
Australian Womens Weekly |
Pesto
Bring a large pot of salted water to a boil. Add pasta and cook 10 minutes, or according to packet directions, until al dente; drain, reserving 1 cup of the cooking water. Meanwhile, blend basil, garlic, pine nuts and salt until coarsely chopped. ... [... more]
Australian Womens Weekly |
Seafood with Asian Style Pesto - IAN PARMENTER, TASTING ...
Dry roast the peanuts until they are golden. Blend peanuts with ginger, chilli and garlic in a mortar or food processor. Add the herbs and half the oil and blend to a paste. Add sugar, fish sauce, and lime juice and continue blending. Add ... [... more]
Australian Womens Weekly |
Basil pesto
Place ingredients into a food processor and blend until coarse. A few tablespoons of Parmesan cheese Serve with Poached chicken and Roast pumpkin. 2 tablespoons roasted almonds, crushed Juice of 1/2 lemon Serving suggestions: 1 bunch basil [... more]
Australian Womens Weekly |
Beans,Greens & Pasta
Saute mushrooms in oil & slivered garlic cloves, add the greens & cook until wilted, add pasta, chickpeas and pesto. You could use other beans like Great Northern, add some sun-dried tomatoes, and/or pitted olives if desired also. Use all one ... [... more]
International Vegetarian Union |
