CHARRED PEPPER PESTO
Provided by Christina Mackenzie
Categories Quick & easy recipes Jamie Magazine Vegetables Quick & easy recipes Quick & healthy recipes Quick fixes Sauces & condiments
Time 10m
Yield 13 portions
Number Of Ingredients 6
Steps:
- Pick the thyme leaves, peel the garlic and drain the peppers.
- Gently toast the thyme leaves and nuts until they start to colour, then blitz with the peppers and garlic.
- Season with sea salt and black pepper, then add the cheese and enough oil until you've got a good pesto texture.
Nutrition Facts : Calories 41 calories, Fat 3.5 g fat, SaturatedFat 0.8 g saturated fat, Protein 1 g protein, Carbohydrate 1.2 g carbohydrate, Sugar 0.8 g sugar, Sodium 0.1 g salt, Fiber 0.5 g fibre
GIANT COUSCOUS SALAD WITH CHARRED VEG & TANGY PESTO
The beetroot here is rich in folate, iron, manganese and potassium and a chemical called betalain, which has antioxidant and anti-inflammatory properties. Beetroot is also rich in nitrates, which may help lower blood pressure and improve athletic performance
Provided by Good Food team
Categories Dinner, Lunch
Time 1h15m
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6. In a bowl, toss the beetroot, onions and peppers together with the oil, then spread out on a large roasting tray lined with baking paper and roast for 35 mins. Scatter over the cherry tomatoes, then return to the oven for 10 mins more until the tomatoes have softened and the vegetables are tender.
- Meanwhile, cook the couscous following pack instructions, then rinse and drain. To make the pesto, put the coriander and half the parsley in a bowl with the garlic, chilli, cumin, vinegar, oil and 25g of the pine nuts. Add 2 tbsp water, then blitz with a hand blender until smooth or use a small food processor.
- Toss the roasted veg and chopped parsley through the couscous and pile on the pesto, then scatter with the remaining pine nuts. If you're following the Healthy Diet Plan, serve half of the salad immediately then chill the rest for another day.
Nutrition Facts : Calories 461 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium
RED PEPPER PESTO
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Spread pine nuts on a baking sheet and bake until fragrant, about 5 minutes. Remove and let cool.
- Place peppers directly over the trivet of a gas-stove burner over high heat, or on a grill. Just as each section turns puffy and black, turn pepper with tongs to prevent overcooking. (If you don't have a gas stove, place peppers on a baking pan, and broil in the oven, turning as each side becomes charred.) Transfer peppers to a large bowl, and cover immediately with plastic wrap. Let peppers sweat until they are cool enough to handle, about 15 minutes; then transfer to a work surface. Peel off the blackened skin and discard.
- Coarsely chop peppers and transfer to a food processor. Add pine nuts. With machine running, add olive oil in a steady stream. Continue processing, scraping down the sides as needed until pureed. Season with salt and pepper.
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