Roasted Red Pepper Pesto Recipe

Red Pepper Pesto

 

This Pesto Recipe is super simple, quick and makes a great vegan meal that will satisfy the taste buds. Pesto is commonly made with a mixture of Basil and Spinach and some nuts with some hard cheese and plenty of olive oil. In our version we simple roasted some sweet red peppers and mixed in with them some basil, spinach, sun ripened tomatoes and some herbs to get this beautifully light, sweet and fragrant pesto.

To serve simple boil some pasta and mix it through, it really couldn’t be simpler. The beauty of Pesto is that you can also make a larger quantity and store it in a jar in the fridge. Cover with plenty of olive oil then when you have no time to cook (or just in the mood for it)…get the Jar out and mix through cooked Pasta.

Author: The Mongolian Kitchen

Prep time: 30 mins

Total time: 30 mins

Serves: 2  (IT REALLY FED 4-5)

A fresh, light and full of flavor Pesto that is quick and easy to make

Ingredients

• 2 Large sweet Red Peppers
• A Handful of fresh basil leaves
• A Handful of fresh Spinach leaves
• 4-5 pieces sun ripened tomatoes (from a Jar)
• 1/2 lime (juice only)
• 1 tsp capers
• Good quality olive oil (quantity dependent on amount)
• WE ADDED GARLIC & NEXT TIME I WILL ADD SOME HOT SAUCE.

Instructions

1. First preheat the oven to high to roast the peppers
2. Add them to a baking tray and roast for around 20 minutes, turning once throughout (the peppers are ready when part charred.
3. Leave the peppers to cook, then de-seed, de-skin and chop into rough pieces
4. Add the rest of the ingredients and add about 2 tbsp olive oil.
5. Switch on the blender and blend until smooth
6. Continue to add more olive oil until the consistency is smooth and runny but not too oily
7. Season with salt and pepper
8. To serve mix through cooked pasta
9. http://mongoliankitchen.com/red-pepper-pesto/  

Crusted Honey Mustard Chicken

 

This was really tastey.  We made it with Panko instead of the corn flakes but I think the corn flakes would maintain it's crispiness more than the Panko.  Loved the dill & honey mustard flavor!

 

Ingredients

	1 spray(s) cooking spray
	2/3 cup(s) lite honey mustard dressing
	1/8 tsp table salt
	1/8 tsp black pepper
	2 tsp dill, freshly chopped
	1 medium uncooked scallion(s), finely sliced
	1 cup(s) cornflake crumbs
	1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces

Instructions

• Preheat oven to 425°F. Coat a shallow pan with cooking spray.
• In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.
• Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.
• Bake until chicken is golden and no longer pink in center, about 15 minutes.
• Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve. Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving. 

http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=57621