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Alder­son’s spicy nut pesto

Cuisine - - CHOP CHOP -

IT’S SMOKY, lightly spiced (but not go­ing to blow your socks off ) and eas­ily de­voured on toast. The pesto is based on a salsa macha – a smoked chilli salsa with nuts that orig­i­nates in Ver­acruz, Mex­ico.

Steamed as­para­gus, av­o­cado, eggs & spicy nut pesto For a de­li­cious break­fast mash av­o­cado, some gar­lic, chopped co­rian­der and le­mon juice, steam some as­para­gus spears and serve on grilled bread with a fried egg and a good driz­zling of the nut pesto and some crum­bled feta.

Roasted ku­mara, black beans & spicy nut pesto Roast whole ku­mara in a hot oven, halve and top with a finely chopped salsa of tomato, red onion, gar­lic, green chilli and some tinned black beans. Driz­zle with the spicy nut pesto.

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