It’s been a long time since our last yummy post with Elisavet! Today we’ll show you hot to prepare her notorious Sweet Pepper Pesto and use it as the core ingredient in two different recipes!
Sweet Pepper Pesto:
Ingredients for 1 small bowl of pesto:
Fusilli Salad with Sweet Pepper Pesto
Ingredients (serves 6 as a side) :
Preheat the oven at 150°C. Mix the cherry tomatoes with salt, pepper, balsamic vinegar, sugar and cook in the oven for 30-40 minutes until caramelised. Cook the pasta in a large pan of lightly salted boiling water. Drain well and toss in a large bowl. Cut the courgettes into thin ribbons using a peeler. Add oil in a hot pan and fry the flowers until crispy. Add the pasta, the pesto, the courgettes, the basil and the roasted cheerry tomatoes. Finish with the lemon juice and zest and a good drizzle of olive oil. Adjust the seasoning to your liking.
Cheesy Sandwich with Asparagus and Sweet Pepper Pesto
Preheat the oven at 180°C. Steam the asparagus for 4 minutes until cooked. Assembly sandwiches by spreading on both sides of the bread, red pepper pesto, cheese, asparagus and close it. In a frying pan add the butter and cook in both sides until crispy. Then place in the oven for 8-10 minutes until cheese is melted. Serve while hot and enjoy!
recipes by Elisavet Deleha, photography by Gertrude Gary Milk, thank you Dimitris Davlis for you valuable help.
(post created especially for teapot.gr)