BASIL AND LEMON PESTO PASTA
This dish is quick and easy, and you can change up the veggies depending on what you have on hand.
You’ll need: 750g baby marrows; 1 cup frozen peas; ¼ cup butter; 1 small onion, peeled and sliced thinly; 3 cloves garlic, thinly sliced; salt and pepper, to taste (we love Oryx Desert Salt); juice and zest from one lemon; 3 to 4 tsp Pesto Princess Basil & Lemon Pesto; 500g fresh tagliatelle (spaghetti or any pasta you have on hand will work); 100g feta cheese, crumbled; fresh basil to serve (optional)
To make: Use a spiraliser or potato peeler to create long thin strips of baby marrow. Keep the baby marrow strips and frozen peas in a colander. Bring a large pot of salted water to the boil. Meanwhile, melt the butter over low heat in a large pan, until lightly browned. Add the garlic and onions and cook until translucent. Season with salt and pepper. Turn off the heat and add the lemon juice and Pesto Princess Basil & Lemon Pesto and stir to combine. Cook the pasta according to instructions and once ready, drain over the colander containing the veggies to warm them. Reserve one cup of pasta water. Pour the pasta and veggies into the pan with the onion and garlic. Add a touch of reserved pasta water if needed and toss to coat evenly over a low heat. Serve with crumbled feta cheese, fresh basil and lemon zest.
When you’re keen for a scrumptious, tasty meal … but too busy for all the faff. That’s when ready-made pesto sauces, spice pastes, dips and ready-to-use cooking sauces come to the rescue. These Pesto Princess jars of deliciousness are free of preservatives, thickeners, emulsifiers and colourants. What’s not to love! Brilliant range … some of our faves are the Harissa Paste, Butter Chicken Curry Sauce, and the Coriander and Chilli Hummus.
Details and more recipes on pesto.co.za
BRAAIBROODJIE JAFFLE WITH RED PESTO
Planning a weekend getaway, an epic camping trip or just want those holiday vibes at home? You need the Braaibroodjie Jaffle with Red Pesto.
You’ll need: About 4 Tbsp butter; 10 large slices of white bread; 1 red onion, sliced into rings; 5 Tbsp Pesto Princess Red Pepper Pesto; 1/4 cup mayonnaise; 200g Cheddar cheese, grated; 2 ripe tomatoes, sliced; Pesto Princess Chimichurri
To make: Butter the bread on one side only. Place a red onion ring onto the jaffle iron and then one slice of bread, buttered side down. Spread a dollop of Pesto Princess Red Pepper Pesto and mayonnaise onto this slice. Layer on the grated cheese and top with tomato slices. Season to taste. Cover all the goodies with the other slice of bread, buttered side facing up, and close the jaffle iron. Trim ends, if you are that way inclined! Braai over medium to hot braai coals. Serve with Pesto Princess Chimichurri.
LEMONY CHICKEN TRAY BAKE
Few things feel as effortless – or as satisfying – as a tray bake that looks after itself in the oven. In this version, tender chicken roasts with lemon, feta and herbs. The flavours are bold and fresh … tangy feta, juicy chicken and bursts of citrus, all ready to scoop up with warm flatbreads for an easy, crowd-pleasing meal. A dish perfectly lifted with Spier’s expressive coastal Sauvignon Blanc. Serves 4.
You’ll need: 700-800g boneless chicken breasts, with or without skin; 1 lemon (preferably seedless), finely sliced; 400g feta cheese, roughly crumbled (leave large chunks); 70g (about 1 cup) pitted green olives; 4 tablespoons extra virgin olive oil; a few sprigs of thyme, woody stems discarded, leaves scattered; 1 tsp dried oregano; salt & pepper to taste; a handful of Italian parsley, roughly chopped (optional); toasted flatbreads, hummus or tzatziki for serving (optional)
To make: Preheat the oven to 220°C.
In a medium-sized baking tray, arrange the chicken breasts with a few lemon slices on top, then add the feta and olives. Drizzle all over with olive oil, scatter with thyme & origanum, and season with salt & pepper.
Bake in the preheated oven for 20-25 minutes depending on the thickness of the chicken – the feta should be lightly toasted on the edges and the meat just cooked. Remove from the oven and leave to cool for at least 15 minutes in the pan juices.
Serve warm or at room temp, with parsley, flatbreads, salad and, optionally but recommended, your choice of hummus or tzatziki.
THE WINE…
Crisp, coastal and full of energy, Spier Seaward Sauvignon Blanc 2024 brings a lively lift to this lemony, herb-filled dish. Notes of green fig, blackcurrant and ripe tropical fruit pair with the dish’s freshness, while a touch of coastal salinity brings an added je ne sais quoi. The white wine’s vibrant acidity cuts through the creamy feta and tender chicken, leaving a clean, lingering finish. It’s bright, expressive and full of seaside character.
R160 a bottle from spier.co.za
