Latest news with #pesto
Times
22-05-2025
- Lifestyle
- Times
Asparagus and wild garlic mayonnaise starter
I use wild garlic in so many ways — batch-cooked pesto (which the kids love) and soup are particular favourites. We're fortunate to have a few great patches of wild garlic nearby. When spring is in full swing, asparagus, radishes and wild garlic are at their best. These seasonal ingredients are not only abundant but also incredibly versatile. Paired with a glass of wine, they offer the promise of something even more delicious to come. One of my favorite culinary rituals is pre-dinner nibbles. It's like the opening act of a play, setting the stage for the delicious journey ahead. For this recipe, I've used a pestle and mortar to bring everything together, but if you don't have one, a blender will do the trick
ABC News
16-05-2025
- General
- ABC News
This vegetarian olive 'pesto' and haloumi pasta is packed with flavour
Pesto is usually packed with delicious (but let's be honest, expensive) ingredients. This version — granted, not the most pesto'ey pesto — skips the big-ticket items but still delivers on flavour and texture. Nutty sunflower seeds, salty green olives, creamy chickpeas, zesty sumac, and earthy cumin and coriander all come together with a whole bunch of kale. Because let's face it, no-one wants to be left wondering what to do with half a bunch (silly recipe writers). This pesto packs a unique smack of flavour. Finished with golden, butter-basted halloumi, this is a plate of pasta you'll be going back for. And since you've already committed to dragging out the food processor midweek (I know, cruel), rest assured you'll get your time's worth — this recipe makes double pesto. Freeze leftovers for up to three months for another pasta night or store in an airtight container in the fridge, topped with a layer of oil, for up to two weeks. It's perfect wedged into sandwiches or spread on toast with eggs for brekkie.
National Post
16-05-2025
- General
- National Post
Cook This: 3 recipes from The Essential Cottage Cookbook, including a 'dill-icious' pickle dip
Article content Article content Makes: about 2 cups Article content 4 1/2 oz (125 g) cream cheese, at room temperature 1 cup sour cream 3/4 cup minced dill pickles + extra for garnish 1/4 cup pickle brine 2 tbsp minced fresh dill 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 tsp salt 1 sprig fresh dill, for garnish Article content Step 1 Article content In a bowl, use a fork to mash the cream cheese until it's nice and smooth. Whisk in half of the sour cream until the mixture is smooth and homogeneous. Mix in the remaining sour cream, pickles, pickle brine, minced dill, onion powder, garlic powder and salt. Article content Step 2 Article content Cover and refrigerate for at least 30 minutes or overnight to let the flavours develop. Article content Step 3 Article content Garnish with additional pickles and a sprig of dill. Leftovers will keep in an airtight container in the fridge for up to 3 days. Article content Tip: If you have a small food processor, add all the ingredients except the dill pickles and dill and blitz until smooth. Transfer to a bowl and stir in the pickles and dill. Article content Article content Serves: 4 Article content 3 zucchini, halved lengthwise 2 tsp oil 10 cherry tomatoes, halved 1/4 cup pesto Salt and pepper One 7 oz (200 g) ball fresh mozzarella cheese, drained (see Tip) 4 radishes, thinly sliced Torn fresh basil, for garnish Article content Article content Step 1 Article content Preheat a clean barbecue to high heat (425-450F/220-230C). Article content Step 2 Article content To grill: Brush the zucchini with the oil. Grill for about 3 minutes per side or until dark grill marks appear and the zucchini is still tender-crisp. Do not overcook, or it will get soggy as it cools. Transfer the zucchini to a plate to cool. Article content Step 3 Article content Cut the cooled zucchini on the bias into 1-inch pieces. If not preparing the salad immediately, transfer the zucchini to an airtight container and refrigerate for up to 2 days. Article content Step 4 Article content To serve: In a large bowl, combine the zucchini, tomatoes and pesto. Season with salt and pepper and stir to combine. Arrange the salad on a serving plate. Article content Step 5 Article content Rip the cheese into bite-sized pieces and scatter on top of the vegetables. Garnish with the radishes and basil. Serve immediately. Article content Article content Serves: 4-6 Article content For the dressing: 1/4 cup diced red onion 1/4 cup lime juice 2 tbsp liquid honey 1/4 teaspoon chili flakes (optional) Pinch of salt Article content Article content For the vegetables: 3 sweet potatoes, cut into 1/2-inch rounds 2 large poblano peppers 2 cobs corn, shucked and silks removed 2 tbsp oil Salt and pepper Chopped fresh cilantro or basil, for garnish Article content Step 1 Article content Preheat a clean barbecue to medium heat (350-375F/177-190C). Article content Step 2 Article content For the dressing: In a small bowl, whisk together the onions, lime juice, honey, chili flakes (if using) and salt until the honey is completely dissolved. Set aside. Article content Step 3 Article content For the vegetables: In a large bowl, combine the sweet potatoes, whole poblano peppers and corn. Add the oil and toss to coat. Season with salt and pepper. Article content Step 4 Article content To grill: Grill the sweet potatoes, poblanos and corn at the same time. For the poblanos and corn, turn often so that all sides develop some light grill marks and they begin to soften, about 12 minutes. When they're cooked, remove the poblano and corn to a bowl. For the sweet potatoes, turn every so often until they have a lovely char-grilled exterior but don't burn, and they can be easily pierced with a fork, about 20 minutes. Transfer the potatoes to a platter. Article content Step 5 Article content To serve: Cut the poblanos in half lengthwise. Remove and discard the stem and seeds. If the skin is charred enough, you can tear it away, but it's not necessary. Stack the pepper halves on top of one another and cut into 1/4-inch strips. Scatter the strips over the sweet potatoes.
