Tuesday, 24 February 2015

Pesto Recipes

Pesto is a great larder staple and these recipes from Sacla will have you making sure you're always fully stocked.

SAVOURY TRUFFLE PESTO SHORTBREAD (pictured above)

SERVES: 8
ON THE TABLE IN: UP TO 30 MINUTES


Ingredients
  • 150g plain flour
  • 75g parmesan, grated
  • 100g butter, soft
  • 1 egg yolk
  • 3 heaped tsp Truffle Pesto

Instructions
Put flour, parmesan, butter % egg in a food processor and blitz - then add Truffle Pesto and mix on pulse until combined.

Transfer to lightly floured board, knead gently together - half and roll into log - wrap in cling film, put in fridge for 20 mins then slice and bake GAS 6/200C (180C) for about 10-12 mins.

Top each shortbread with a generous dollop of heavenly Truffle Pesto & serve

PESTO, CHEESE & HAM TOASTIES

SERVES: 4
ON THE TABLE IN: UP TO 15 MINUTES

Pasta-Feb20-08-590

Ingredients
  • 8 thick slices bread (sourdough works best), or 4 panini
  • 4 tablespoons Sacla' Classic Basil Pesto
  • 100g good melting cheese such as Provolone, Emmental or Cheddar, sliced
  • 4 slices Parma ham or other cooked ham
  • butter for spreading

Instructions
Spread one side of each slice of bread with Pesto.

Layer the cheese and then the ham on 4 of the slices, then top with the remaining bread, Pesto-side down, to make 4 sandwiches.

Spread the outside of the bread with a little butter.

Heat a large frying pan over a medium heat and cook the toasties for 4-5 minutes on one side, until the bread underneath is toasted, pressing down gently with a spatula so that they cook evenly.

Flip the toasties over and cook on the other side for a few more minutes until the bread is toasted and the cheese has melted. (You may need to cook them one at a time or in batches, depending on the size of your pan.)

Cut in half diagonally, and serve straight away.

HOUMOUS, BASIL PESTO, FETA AND POMEGRANATE SALAD

SERVES: 4
ON THE TABLE IN: UP TO 15 MINUTES

Pasta-Feb20-03-590

  • Ingredients
  • 200g tub houmous
  • ½ x 190g jar Sacla' Classic or Organic Basil Pesto
  • 100g feta, crumbled into large pieces
  • 120g pack pre-prepared pomegranate seeds
  • 2 heaped tblsp roughly chopped coriander leaves
  • grissini (breadsticks), to serve

Instructions
Empty the houmous into a large shallow serving dish and generously spoon over the Sacla' Classic Basil Pesto.

Scatter over the crumbled feta, followed by the pomegranate seeds, finishing with the coriander.

Serve with breadsticks for dipping.

So simple and stylish and ready to impress in seconds!

SUN-DRIED TOMATO PESTO & GOAT'S CHEESE DOUGH BALLS

SERVES: 4
ON THE TABLE IN: UP TO 60 MINUTES

Pasta-Feb20-07-590

Ingredients
  • 10 g (0.4oz) Fresh yeast
  • 300 g (10.6oz) Strong plain flour
  • ½ tsp Salt
  • 1 tsp Olive oil
  • 75 g (2.6oz) Softened butter
  • 2 tsp Sacla' Sun-dried Tomato Pesto
  • 1 packet of Goat's cheese cut into small squares
  • Parsley and chives to serve

Instructions
Line a baking sheet with baking paper.

Place the yeast in a bowl and pour over 90ml lukewarm water.

Sift the flour into a separate bowl, stir in the salt and make a well in the middle.

Pour in the yeast mixture, followed by another 90ml lukewarm water and the Pesto and the oil.

Mix with a knife, then get your hands in there and bring the mixture together.

Put the dough on a board and knead well.

Resist adding any more flour - it should be soft and sticky. Set aside for 30 mins to rise.

Divide the dough into quarters, then divide each quarter into four or five pieces.

Roll into small balls placing a small square of goat's cheese in the middle of each ball and place on the prepared baking sheet. Repeat with the remaining dough.

Preheat the oven to 200°C/180°C fan oven/gas mark 6. Bake for 10-12 mins until pale golden. The doughballs are ready when they sound hollow when tapped on the base.

In a bowl, beat together the butter, and herbs. Season well. Serve with the doughballs.

CHICKEN WITH FIERY CHILLI PESTO

SERVES: 4
ON THE TABLE IN: UP TO 15 MINUTES

Pasta-Feb20-02-590

Ingredients
  • Sacla' Fiery Chilli Pesto
  • 400g chicken breast mini fillets
  • 2 tbsp. olive oil
Instructions
Heat 2 tbsp oil in a large frying pan over a medium heat.

Add the chicken, frying until lightly browned & tender.

Add a generous dollop of Fiery Chilli Pesto & continue to stir, coating each piece evenly.

Add more Pesto depending on how fiery you like it!

Make sure all pieces are cooked through and serve immediately.

Delicious on their own, or perfect served with rice or salad.

BLACK SUMMER TRUFFLE PESTO CHICKEN WITH GARLIC & PARMESAN

SERVES: 6
ON THE TABLE IN: OVER 60 MINUTES

Pasta-Feb20-05-590

Ingredients
  • small handful lemon thyme
  • 2kg free-range or organic chicken
  • 1 tblsp olive oil
  • 1 large clove garlic, peeled & crushed
  • 90g jar Sacla' Black Summer Truffle Pesto
  • 1 heaped tblsp finely grated Parmesan
  • salt & freshly ground black pepper

Instructions
Preheat the oven to 200°C, 400°F, Gas Mark 6.

Put the thyme in the centre of a large roasting tin, place the chicken on top, then rub generously with the olive oil and garlic and season with salt and pepper. Cover with foil.

Roast the chicken on the middle shelf of the oven for 1¼ hours, basting with the juices once or twice.

Remove the foil, spoon over the Black Summer Truffle Pesto and scatter with the Parmesan.

Return to the oven and bake for a further 15 minutes.

The chicken is ready when it's golden brown all over and the juices run clear when you poke one of the thighs with a small fine skewer.

Once cooked to your liking, remove from the oven and loosely cover with a clean piece of foil.

Leave to rest for 15-20 minutes before carving. Buonissimo!


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