I created many versions of pasta and avocado pesto but I think this one is my favourite. It’s an adaptation from my lemony orzo recipe only creamier. I used fusilli pasta as I love the way this delicious pesto coats these groovy pasta shapes. Farfalle work really well too. Continue reading
The best way to serve grilled squid. Although, traditionally, I m a huge fan of olive oil and lemon dressing, I love the flavour and freshness of this aromatic pesto with fresh parsley, coriander and mint. Serve it on a platter over fresh greens, like kale, rocket or spinach leaves and you’ve got a definite “wow”! Continue reading
This dish screams summer. The aroma of fresh mint is enough to cool a hot summer’s day. Or at least feel like it’s a bit cooler. Continue reading
Orzo is my favourite shape of pasta. Because of it’s denser structure it absorbs more sauce, thus becoming creamy and wonderful without being overcooked. Nobody likes mushy pasta and with orzo it’s more difficult to mess up. Continue reading
The absolut veggie sandwich. Juicy, meaty mushrooms, marinated and grilled, served on a bed of rocket and topped with sweet red peppers, fresh mozzarella and pesto. You can turn this recipe into mushroom burgers by using individual burger buns instead of one giant french bread. I’m not a vegetarian but I would choose this over meat any day. Continue reading
If you are a fan of pesto you will just love this salad. Make it a couple of hours before serving time (or even longer) and the flavors will have a chance to develop more. I make my own pesto but you could substitute with store bought. Serve at room temperature with fresh mozzarella and you’ve got a vegetarian main, or a fantastic starter. Continue reading
