MAS­TER CLASS or mack­erel fil­lets with diced toma­toes, a few toasted pine nuts and fresh rocket leaves.

Creative ways to use pesto

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Step one

Mar­i­nate chunks of chicken in pesto, fresh lemon zest and juice and chopped red chilli. Thread onto skew­ers and grill un­til cooked, turn­ing fre­quently. Serve with salad and crusty bread.

Step two

Fry mixed mush­rooms in but­ter and gar­lic, stir in de­frosted (frozen) peas and a splash of white wine and bub­ble. Stir in pesto, cooked pasta, some of the pasta cook­ing wa­ter and a dol­lop of crème fraîche for a tasty sup­per.

Step three

Make a quick nib­ble: spread pesto onto cros­tini and top with goat’s cheese and strips of roasted red pep­per, then scat­ter with fresh basil leaves.

Step four

Mix pesto into dry cous­cous, then add the hot stock or wa­ter and leave to soak. Chop pit­ted olives, fresh mint or pars­ley and sun­dried toma­toes, then stir into the cous­cous with crum­bled feta.

Step five

Stir olive oil into pesto to make a spoon­able con­sis­tency, then serve driz­zled over grilled sar­dines

Tips from the ex­pert team at de­li­cious. mag­a­zine. The lat­est is­sue is on sale now. Visit de­li­cious­magazine.co.uk for recipes and more step-by-step tech­niques.

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