Ingredient: olive oil

Chicken Larb Salad

Chicken Larb Salad

The first time I ever tasted this Chicken Larb Salad my taste buds did back flips. It’s insanely fresh with the perfect balance of sweet, salt and heat. The red cabbage cuts through the saltiness of the chicken meat perfectly, with toasted cashews adding pops […]

Slow Cooked Capsicum Beef Stew

Slow Cooked Capsicum Beef Stew

A great alternative to the classic beef and red wine stew. This slow cooked beef can be whipped up in 20 minutes flat and will melt in your mouth.

Kale Basil Pesto

Kale Basil Pesto

Basil pesto is an amazing addition to all manner of things and this Kale Basil Pesto is certainly no exception. I’ve dabbled in making pesto before and I think this recipe is hard to beat.

Store bought pesto is great if you’re in a pinch however there is nothing quite like home made pesto, it’s fresh and contains no preservatives which is a win win situation.

The first time I made this pesto I added raw kale which didn’t float my boat because the uncooked kale tasted gritty and wasn’t exactly a pleasurable texture to eat. This time around I decided to cook the kale before adding it to the food processor and it worked a treat. Kale is a tough leaf and cooking it beforehand softens the leaves, develops the flavour and intensifies the colour.

Toasting the pine nuts is also a must as it brings out the natural aroma of the nut and adds a wonderful flavour to the sauce. Also, make sure when adding the oil that you pour it into the running food processor in a very slow and steady stream so the sauce emulsifies. This recipe doesn’t use as much oil as others I’ve seen but that’s because I like my pesto a little dry so you can add more oil if you wish.

Kale Basil Pesto

So you may be thinking “Why do I need this much pesto?” and the answer is because you can add it to a whole heap of things! Pasta is an obvious use for this amazingly versatile condiment but you can also add it to your scrambled eggs, soups, burgers, mayo, pizzas, salad dressing, roasted veggies, on toast, on sandwiches, in mashed potato, in Cous Cous- really I could go on but you can see what I’m getting at.

You could even bottle this up and give it away to your friends as little home-made gifts or freeze it in ice cube trays so you’ve always got some on hand.

Enjoy!

Print Recipe
Kale Basil Pesto
A twist on traditional Basil Pesto. This pesto is a great addition to pasta sauces, scrambled eggs and other savoury dishes.
Cuisine Italian
Keyword Pesto
Prep Time 20 minutes
Cook Time 10 minutes
Servings
Ingredients
Cuisine Italian
Keyword Pesto
Prep Time 20 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Remove kale from stems and wash thoroughly then steam gently either on the stove or in the microwave for 10 minutes or until soft. Set aside to cool completely. This can be done ahead of time.
  2. Whilst the kale is steaming, toast pine nuts in a dry pan or in the oven until golden- move them around frequently and keep an eye on them so they don't burn. Leave aside to cool completely. This can be done ahead of time.
  3. Place basil leaves and cooked kale in to a food processor and pulse on high for one minute, stopping to scrape down the sides.
    Kale Basil Pesto
  4. Add pine nuts and pulse until pine nuts are blended in to the basil and kale.
    Kale Basil Pesto
  5. Add garlic and Parmesan cheese then pulse to combine.
  6. Turn on the food processor and gradually pour in the olive oil in a slow and steady stream. Pouring the oil in too quickly may cause the pesto to split. Add salt to taste.
  7. Store pesto in a glass jar or airtight container in the fridge for up to two weeks.
Recipe Notes

You can store this pesto in the freezer for up to three months.

Chilli Con Carne

Chilli Con Carne

Chilli con carne, is there anything better to eat in Winter? Ladled on top of some brown rice with a few corn chips on the side and you’ve got yourself the perfect meal. I decided to make up a batch of this chilli a few […]

Yellow Curry Coconut Rice with Salmon

Yellow Curry Coconut Rice with Salmon

We ate seafood growing up but for some reason I’ve never really embraced all that is has to offer. For me, seafood conjures up memories of days spent at the beach on holidays, wandering over to the local fish and chip shop in my swimmers […]

Huevos Rancheros

Huevos Rancheros

 

Breakfast food, who doesn’t love it? I have to admit, breakfast isn’t exactly my strong point on weekdays. If you’ve got time to spend 40 minutes preparing breaky on a weekday- I salute you.
Nope, Monday through to Friday I’m a muesli and yoghurt person but at least once on the weekends I like to make something awesome to start off the day.

A few months ago I woke up on a Sunday morning and had a hankering for a flavour explosion so I trekked on out to my fridge and grabbed whatever ingredients I could find without having to over exert myself. Capsicum, zucchini, onion, garlic, eggs and a lone link of chorizo. Excellent.

As I searched for my little red cast iron fry pan that I picked up from an Op Shop years ago and scrounged around for a lid that would fit it, I started concocting this recipe. I needed spice and I needed sauce. To the pantry! A tin of tomato and a quick fossick (see what I did there?) through my spice shelf and BOOM- I was on my way to Favourtown.

I’ve been trying to up our veggie intake so I’ll sneak a grated zucchini in to just about anything and in this meal it works really well. The zucchini melts away and creates a delicious texture for the sauce. Oh the sauce. Sweet, savoury and mildy spicy- its exactly what my taste buds were searching for. In all honesty, you could add whatever veggies you have on hand in to this dish. Peas, beans, shredded carrot- go nuts! If you’re a hot and spicy lover- whack in some dried chilli flakes for an extra hit.

Vegetarians- don’t fret. Add a tin of beans instead of the chorizo and you’re good to go. You’ll just need to start this recipe at step 2 and add the beans after the tomatoes- easy!

Serve this masterpiece with your favourite bread (Sourdough for me!), a dollop of sour cream and some freshly chopped dill. A cup of strong coffee also washes this down nicely.

This recipe has┬ábecome a staple for us and we cook it at least once a month. It’s simple, delicious and filling and is the perfect way to begin or even end a weekend.

Enjoy!

Print Recipe
Huevos Rancheros
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. In a medium sized skillet over medium heat, add olive oil. When the olive oil has heated, add chorizo and cook until just turning brown, make sure to give it a little stir every now and then.
  2. Add onion and garlic and cook whilst stirring for one minute.
  3. Add zucchini and capsicum and continue to cook until chorizo is brown and crispy on the edges and the veggies are softening, turn the heat down to low.
  4. Add cumin, paprika and oregano and stir for 30 seconds to release aroma
  5. Pour in tomatoes and stir to combine. Leave the mixture to simmer for approximately 10 minutes, stirring occasionally. The sauce should thicken up slightly.
  6. Taste the sauce and add salt and pepper to season
  7. Crack the eggs in to a pouring jug or bowl. Pour the eggs in to the sauce, one at a time, ensuring they are evenly distributed throughout the pan- DO NOT STIR. Cover with a lid.
  8. For a runny yolk, leave to cook for 3-4 minutes. If you prefer a hard yolk, leave for 5-6 minutes.
  9. Take the pan off the heat and remove lid. Let the sauce rest for 5 minutes to cool slightly.
  10. Serve with fresh or toasted bread, sour cream and chopped fresh dill.