3 GREAT WAYS WITH... PESTO

Pep up your next meal with a jar of punchy pesto!

Mediterranean Vegetable Pizza Serves 4, Prep and Cook 20 mins

300g 2-pack fresh

pizza bases (25cm) 1 large zucchini (180g) ¼ cup pizza sauce

2 tblsps tomato pesto 180g tub marinated grilled

capsicum strips, drained 170g jar marinated artichokes, drained, halved lengthways

¹⁄³ cup pitted kalamata

olives, drained

1½ cups grated pizza cheese 4 balls traditional

bocconcini, halved Fresh basil leaves, to serve

1 Place pizza bases on two oiled, large oven trays. 2 Cook both trays in a very hot oven (220C) for about 3 minutes, or until the bases are crisp.

3 Meanwhile, trim zucchini. Using a vegetable peeler, peel zucchini lengthways into thin ribbons.

4 Combine pizza sauce with pesto in a bowl.

5 Remove bases from oven. Spread evenly with sauce mixture. Divide zucchini ribbons, capsicum, artichokes, olives, pizza cheese and bocconcini over tops.

6 Return both trays to same, very hot oven, swapping trays halfway through, for about 10 minutes, or until cheese is golden.

7 Serve sprinkled with basil leaves.

Pesto, Ham and Cheese, Egg Croissants Serves 4, Prep and Cook 15 mins

4 large croissants

8 eggs, lightly beaten 25g butter, chopped

¹⁄³ cup basil pesto

4 slices leg ham

4 slices Swiss cheese Baby rocket leaves, halved,

cherry tomatoes, to serve

1 Cut the croissants in half horizontally. Place them, cut-side up, on an oven tray lined with baking paper.

2 Cook in a hot oven (200C) for about 3 minutes, or until lightly toasted.

3 Meanwhile, whisk eggs in a bowl until combined. Season with salt and pepper.

4 Heat butter in a medium frying pan over a medium heat. Add eggs. Cook, without stirring for about 1 minute, or until they start to set around the edge.

5 Using a wooden spoon, drag eggs from side-toside until large curds form and eggs are almost set. Remove pan from heat.

6 Spread pesto over croissant halves. Top bases with ham, cheese and scrambled eggs. Replace tops. Return to same tray.

7 Cook in hot oven for

1 to 2 minutes, or until cheese is melted.

8 Serve with rocket and tomatoes.

Pumpkin, Ricotta and Spinach Lasagne Serves 6, Prep and Cook 1 hour, 45 mins

500g fresh ricotta 300ml carton pure cream 1 clove garlic, crushed

1 cup finely grated parmesan ½ x butternut pumpkin

(900g), peeled

8 instant lasagne sheets

½ cup tomato pesto 100g baby spinach leaves

1 Lightly oil a rectangular ovenproof dish (16-cup capacity).

2 Combine ricotta, cream, garlic and half the parmesan in a large bowl. Season with salt and pepper. Mix well.

3 Cut pumpkin crossways into ½cm-thick slices.

4 To assemble, spread ½ cup of the ricotta mixture over base of prepared dish. Arrange half the pasta sheets over base in a single layer. Top with half the pumpkin, pesto and spinach. Pour over half the remaining ricotta mixture. Repeat layering with remaining pasta sheets, pumpkin, pesto, spinach and ricotta mixture. Sprinkle with remaining parmesan. Cover dish tightly with a sheet of greased foil.

5 Cook in a hot oven (200C) for about 1 hour, or until pumpkin is just tender when pierced with a small, sharp knife. Remove foil. Cook for a further 15 minutes, or until cheese is golden.

6 Stand lasagne for

10 minutes before serving.