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Updated chicken and pesto

Pesto was everywhere in the ‘90s – it wowed us with its punchy summer flavours and added pizzazz to cooking with ease – and it's still pretty popular. But as one who has never been fond of the ready-made versions, I say enough. Beautiful fresh summer basil leaves, pine nuts and parmesan add the pesto flavours to this salad, and go well with pan-fried chicken. I like to leave the skin on the breasts and add a little parmesan to the flour for even more flavour. Serves: 4 Ingredients: <ul> <li>2 tablespoons lemon juice</li> <li>Finely grated zest of 1 lemon</li> <li>4 tablespoons extra virgin olive oil</li> <li>3 medium zucchini</li> <li>4 small chicken breasts, skin on if liked</li> <li>4 tablespoons flour</li> <li>50g parmesan, finely grated</li> <li>30g butter</li> <li>1 tablespoon olive oil</li> <li>350g asparagus</li> <li>¼ cup pine nuts, toasted</li> <li>Small bunch of fresh basil</li> </ul> Method: <ol> <li>In a small jug, whisk together the lemon juice and zest, season well with salt and freshly ground black pepper, then whisk in the extra virgin olive oil.</li> <li>Slice the zucchini lengthwise as thinly as possible (use a mandoline if you have one). Place in a flat dish and pour over half the lemon-oil mix, stirring to coat. Cover and leave to marinate for at least 1 hour and up to 6, turning occasionally.</li> <li>Place the chicken breasts between pieces of baking paper and beat out to flatten to an even thickness. Put the flour on a plate, add half the parmesan, season well and mix. Dredge each breast in the flour.</li> <li>Heat the butter and olive oil in a heavy-based pan over medium heat. Cook the chicken breasts for about 5 minutes on each side or until cooked through.</li> <li>Bring a shallow pan of water to the boil and cook the asparagus for 3-4 minutes until tender then drain and rinse with cold water to cool.</li> <li>Divide the zucchini and asparagus among plates, drizzle over the remaining dressing and scatter over the remaining parmesan, the pine nuts and basil leaves, finishing with some freshly ground pepper. Serve with the chicken.</li> </ol> Written by Fiona Smith. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Aaron McLean/Stuff.

Food & Wine

Chicken and pesto spaghetti

“Pesto is always a pleasure to make – so simple yet so delightful. I love this Ligurian sauce, as it really highlights the individual ingredients. You need to source pungent and vibrant basil, a block of nutty yet sharp parmesan (I like to use Parmigiano Reggiano), the freshest possible pine nuts and good-quality extra-virgin olive oil. Pesto tossed through freshly cooked pasta is a great vegetarian dish. To bulk it out a little, I’ve added chicken mince,” writes Justine Schofield in her latest cookbook Simple Every Day. Serves: 4 Ingredients: <ul> <li>120 ml extra-virgin olive oil</li> <li>400 g chicken mince</li> <li>salt ﬂakes and freshly ground black pepper</li> <li>1 garlic clove, peeled</li> <li>25 g pine nuts</li> <li>2 large handfuls of basil leaves (about 160 g)</li> <li>40 g (½ cup) freshly grated parmesan, plus extra to serve</li> <li>400 g spaghetti</li> </ul> Method: 1. Place a large frying pan over high heat and add 1 tablespoon of the oil. Add the mince and, using the back of a fork, crush to break up any lumps. Fry for 1 minute, then toss and cook for a further 3–4 minutes until the chicken turns white and is cooked through. Season with salt and pepper and set aside. 2. Using a mortar and pestle, combine the garlic and a pinch of salt and pound to a thick paste. Add the pine nuts and pound until a crumb forms. Add a handful of basil leaves, drizzle in a little of the remaining oil and pound to bruise the leaves and release their ﬂavour. Add another handful of basil and a bit more oil and pound until the leaves are crushed and a vibrant, fragrant thick green paste forms. Add the rest of the oil and the cheese and mix to combine. Check the seasoning. Set aside. 3. Meanwhile, bring a large saucepan of salted water to the boil. Add the spaghetti and cook for about 8 minutes until al dente. Drain and return to the pan. Stir in the cooked chicken mince, then add the pesto and toss until well combined. Serve immediately with a little extra parmesan, if you like. Recipe courtesy of Simple Every Day by Justine Schofield (Plum, $39.99).

Food & Wine

Pesto-crusted lamb, greens and feta

The perception still exists to some that healthy food means cutting out high-fat, high-salt ingredients entirely. However, I actually encourage adding a bit of these intensely flavoured ingredients to meals, as satisfaction is more often gained from flavour rather than portion size (I would overeat if my food was bland and my taste buds weren't satisfied). This is where ingredients such as a little bit of sharp, salty feta tossed through a salad, or a flavourful pesto used to jazz up a meal come in so handy, as you'll see in this flavour-packed (and nutritious) meal. Serves: 4-5 Ingredients: Pesto crusted lamb <ul> <li>600-700g lamb loins/backstraps (about 2 loins/ backstraps), at room temperature</li> <li>1 tablespoon Dijon mustard</li> <li>3 tablespoons mint, rocket or basil pesto (home-made or store-bought)</li> <li>⅓ cup panko breadcrumbs</li> <li>1 tablespoon chopped thyme leaves</li> </ul> Greens and feta <ul> <li>2 tablespoons mayonnaise</li> <li>Zest and juice of ½ lemon</li> <li>2 teaspoons chopped dill</li> <li>1 tablespoon extra-virgin olive oil</li> <li>2 baby cos lettuces, roughly chopped 1 Lebanese cucumber, thinly sliced</li> <li>1 cup peas (fresh or frozen, defrosted)</li> <li>3 baby radishes, thinly sliced</li> <li>2 tablespoons chopped chives</li> <li>70g feta, crumbled</li> </ul> Method: <ol> <li>Preheat the oven to 200°C. </li> <li>Pat the lamb dry with paper towels and season with salt. </li> <li>Heat a drizzle of oil in a large frying or grilling pan on high heat. Brown the lamb for 1-2 minutes on each side. </li> <li>Transfer to an oven tray or baking dish and spread the Dijon mustard on one side of the lamb. Spread the pesto on top, then sprinkle over the panko crumbs and thyme, and press down gently so they adhere. Drizzle with a little olive oil. </li> <li>Bake in the oven for 4-5 minutes (for medium-rare), then switch the oven to grill for 1-2 minutes to get a golden crust on the top. Set the lamb aside to rest for 5-10 minutes. </li> <li>Mix the mayonnaise, lemon zest and juice, dill and extra-virgin olive oil together, and season with salt and pepper. </li> <li>Just before serving, toss with the cos lettuce, cucumber, peas, radishes, chives and feta. Slice the lamb. </li> <li>To serve, divide the greens and feta between plates, and top with slices of lamb.</li> </ol> Tell us in the comments below, how do you like to add a bit of extra flavour to your meals? Written by Nadia Lim. First appeared on <a href="https://stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/07/lamb-and-eggplant-pie-with-polenta-crust/">Lamb and eggplant pie with polenta crust</a> <a href="/lifestyle/food-wine/2016/06/garam-masala-lamb/">Garam masala lamb with lemon quinoa pilaf</a> <a href="/lifestyle/food-wine/2016/05/red-wine-lamb-pappardelle/">Red wine lamb pappardelle</a>

Food & Wine

Paperbark wrapped rainbow trout with warrigal green macadamia pesto

Now this a dish you make when you need to impress! Paperbark imparts a smoky flavour when heated, making the rainbow trout taste absolutely amazing. Serves: 4 with 1½ cups pesto Ingredients: For the pesto <ul> <li>4 cups warrigal greens, firmly packed</li> <li>½ cup macadamias, roasted</li> <li>2 cloves garlic, roughly chopped</li> <li>1½ tablespoons lemon juice</li> <li>½ cup Parmesan cheese, grated</li> <li>1/3 cup macadamia oil</li> </ul> For the rainbow trout <ul> <li>2 teaspoons lemon myrtle</li> <li>½ cup macadamia oil</li> <li>4 x 300g small whole rainbow trout, cleaned and scaled</li> <li>4 large sheets paperbark</li> <li>warrigal greens, to line paperbark</li> <li>2 lemons, sliced</li> </ul> Method: <ol> <li>To make the pesto, blanch the warrigal greens in a pan of boiling water for 2 minutes. Refresh in a bowl of iced water. Squeeze out any excess water and roughly chop.</li> <li>In a food processor blend the warrigal greens, macadamias and garlic, scraping down the sides, until almost smooth. Add the Parmesan and with the motor running, add the lemon juice and macadamia oil in a slow steady stream and process until well combined. Season with salt and pepper to taste. Set aside.</li> <li>Preheat the oven to 180°C. Combine the lemon myrtle and macadamia oil and brush all over the fish. Dampen each piece of paperbark and line with warrigal greens. Place the trout on top and fill each fish cavity with 2 to 3 tablespoons of warrigal macadamia pesto. Place lemon slices on top of the trout.</li> <li>Trim the edges of the bark with scissors then wrap up into a bon bon shape, allowing a little opening for steam to escape. Use cooking string to tie each end of the bark.</li> <li>Place the trout parcels on 2 baking trays, sprinkle with water, cover with foil and bake for 20 minutes or until the fish is cooked.</li> </ol> Tips: <ul> <li>You can substitute warrigal greens for English spinach but no need to blanch them</li> <li>You can substitute paperbark for non-stick baking paper. Paperbark is available from specialty or online stores.</li> <li>You can barbeque your trout on a high heat, cooking for 10 minutes on each side or until the fish is cooked</li> </ul> Recipe courtesy of Australian Macadamias – <a href="http://www.australian-macadamias.org/consumer/en/taste/recipes">visit their site for more yummy food ideas.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">abcshop.com.au to order your copy now.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/thai-style-fish-cakes/">Thai fish cakes</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/wild-rice-lemon-dill-salmon/">Wild rice, lemon and dill with pulled salmon</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/coriander-chilli-chive-corn-fritters/">Tasty coriander, chilli, chives and corn fritters</a>

Food & Wine

Roasted tomato and feta pesto penne

This classic pesto pasta combines the rich flavours of roasted tomato with fetta for a lip-smacking meal. Serves: 4 Ingredients: <div> <ul> <li>250g grape tomatoes</li> <li>1/3 cup olive oil</li> <li>1/4 cup basil leaves</li> <li>1/4 cup toasted pine nuts</li> <li>1 garlic clove, finely chopped</li> <li>2 tablespoons finely grated parmesan</li> <li>100g baby rocket leaves</li> <li>250g dried penne</li> <li>1 head broccoli, cut into small florets</li> <li>200g Lemnos smooth feta, crumbled</li> <li>Lemon zest</li> </ul> </div> Method: <ol> <li>Preheat oven to 200 degrees. Place tomatoes on a baking tray and drizzle 2 tsp of oil over the top. Roast for 10 minutes or until the tomatoes begin to wilt and soften. Season with pepper as desired.</li> <li>Combine basil, pine nuts, garlic, parmesan and half the rocket in a food processor and process until finely chopped. Add the remaining oil and combine mixture in the food processor.</li> <li>Cook the penne as usual. Add the broccoli in the last two minutes of cooking. Drain well. Toss pasta in a pan with the tomatoes, feta and rocket mixture. Toss to combine and serve with lemon zest for added flavour.</li> </ol> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/piri-piri-chicken/">iri piri chicken</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/pumpkin-and-ricotta-cannelloni/">Pumpkin and ricotta cannelloni</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/hot-chocolate-mousse/">“Hot chocolate” mousse</a>

Food & Wine

Easy basil pesto

Pesto is fast becoming a family favourite, and you needn’t bother with the canned stuff. Make your own delicious basil pesto in no time, without any fuss. Ingredients: <ul> <li>¼ cups of pine nuts</li> <li>1 ½ cups fresh basil leaves</li> <li>2 small garlic cloves, halved</li> <li>¾ cup shredded parmesan</li> <li>5 tablespoons of olive oil</li> </ul> Method: <ol> <li>Spread pine nuts evenly over a baking tray.</li> <li>Preheat your oven to 180°C.</li> <li>Bake the pine nuts in the oven for five minutes or until lightly toasted.</li> <li>Remove and set aside for 10 minutes to cool.</li> <li>Place pine nuts, basil, garlic and parmesan in the bowl of a food processor.</li> <li>Continue until finely chopped.</li> <li>With motor running gradually add oil in thin, steady stream until well combined.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/11/white-chocolate-mousse/">White chocolate mousse</a> <a href="/lifestyle/food-wine/2015/11/chicken-sausage-jambalaya/">Chicken and sausage jambalaya</a> <a href="/lifestyle/food-wine/2015/11/banana-cream-pie/">Banana cream pie</a>

Food & Wine

Red pesto pasta

For a simple pasta dish that’s different from the usual basil pesto, try this delicious pappardelle with red pesto. Serves: 4 Ingredients: <ul> <li>1 teaspoon olive oil</li> <li>150g semi-dried tomatoes, drained</li> <li>¼ cup pine nuts</li> <li>1 garlic clove, peeled</li> <li>¼ cup grated Parmigiano-Reggiano cheese</li> <li>375g pappardelle</li> <li>¼ cup flat-leaf parsley leaves, chopped</li> <li>Salt and pepper, to taste</li> </ul> Method: 1. Add tomatoes, garlic clove and pine nuts to a lightly oiled frying pan over medium heat. Cook, stirring, until pine nuts are golden. 2. Pour into blender, along with 2 tablespoon of water and cheese. Blend until smooth and creamy. Add extra water if mixture is too thick. 3. Cook pasta in large saucepan of salted water until al dente. Drain pasta and return to pan. 4. Add pesto mixture and parsley. Toss over low heat until well combined. Serve. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/spicy-prawn-fried-rice/">Spicy prawn fried rice</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/roasted-garlic-pumpkin-sweet-potato-mash/">Roasted garlic, pumpkin and sweet potato mash</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/spaghetti-frittata/">Leftover spaghetti frittata</a>

Food & Wine

Grilled eggplant, haloumi and pesto burgers

A winning combination of eggplant, haloumi and pesto, this is the vegetarian burger that even meat-eaters will love. Serves: 4 Ingredients: <ul> <li>1 tablespoon olive oil</li> <li>1 tablespoon balsamic vinegar</li> <li>¼ teaspoon dried Italian seasoning</li> <li>1 medium eggplant, sliced into four thick rounds at widest part</li> <li>375g halloumi cheese, sliced in four</li> <li>4 medium multigrain burger buns</li> <li>2 tablespoons basil pesto</li> </ul> Method: 1. Whisk olive oil, balsamic vinegar and Italian seasoning together in a bowl. Coat eggplant in mixture. 3. Heat grill on medium to high heat. Place eggplant slice on grill and cook for 5 minutes on each side, or until eggplant is browned. Set aside. 4. Grill halloumi for 2 minutes on both sides, or until golden. 5. Spread ½ a tablespoon of pesto on the bottom half of burger buns. Stack eggplant and haloumi on top. Place other half of burger bun on top. Serve.

Food & Wine

Baked pesto salmon

This baked pesto salmon is so easy to make yet still looks impressive enough to serve on special occasions. Serves: 2 Ingredients: <ul> <li>1 slice of bread</li> <li>¼ cup fresh basil</li> <li>2 tablespoons fresh parsley</li> <li>2 teaspoon olive oil, plus more to grease</li> <li>½ teaspoon pine nuts</li> <li>¼ teaspoon minced garlic</li> <li>Salt and pepper, to season</li> <li>2 salmon fillets, skin removed</li> </ul> Method: 1. To make the pesto, blend bread in food processor until crumbs are fine. Add basil, parsley, two teaspoons of olive oil, pine nuts, garlic and season with salt and pepper. Blend until finely chopped. 2. Preheat oven to 180°C. Lightly coat a baking pan with oil. Place each salmon fillet on pan and drizzle with olive oil. Spread pesto sauce over each fillet. 3. Bake in oven for 20 minutes or until fish flakes easily with fork. Serve. Related links: <a href="/lifestyle/food-wine/2015/05/salmon-fishcakes/">Salmon fishcakes</a> <a href="/lifestyle/food-wine/2015/06/prawn-linguine/">Prawns, asparagus and cherry tomato linguine</a> <a href="/lifestyle/food-wine/2015/06/tomato-chicken/">One-pot tomato chicken</a>

Food & Wine

Semi-dried tomato and macadamia pesto pasta

Give your pesto a refreshing twist via some semi-dried tomatoes and macadamias. Be warned, this one is addictive.Ingredients:<ul><li>300g semi-dried tomatoes</li><li>2 tablespoons macadamia oil</li><li>1 ¼ cups raw macadamias</li><li>2 teaspoons chopped rosemary</li><li>1 to 2 tablespoons of the semi dried tomato oil</li><li>Cooked pasta, to serve</li></ul>

Food & Wine

Healthy pesto pasta

While the combination of pasta and pesto is a comforting dish, the addition of flaxseed gives this meal a healthy boost.Ingredients:<ul><li>¼ cup walnuts</li><li>3 tablespoons flaxseeds</li><li>4 cups parsley leaves</li><li>2 cloves garlic</li><li>1/3 cup grated parmesan, plus more for serving</li><li>¾ teaspoon coarse salt, plus more for pasta water</li><li>¼ teaspoon ground pepper</li><li>¼ cup olive oil</li><li>500 grams spaghetti</li></ul>

Food & Wine

15-minute meal: Spaghetti with rocket pesto

Whether you serve this dish hot or cool on summer’s evening, this pesto pasta packs a flavoursome punch. And what’s more? You will have dinner ready in 15 minutes. Note: It’s extra delicious when served with a glass of white wine.Preparation: 5 minutes Cooking: 10 minutes Serves: FourIngredients:<ul><li>400g spaghetti</li><li>Grated parmesan, to serve</li><li>Baby rocket leaves, to serve</li></ul>    Rocket pesto<ul><li>1 bunch rocket, trimmed</li><li>½ cup basil leaves</li><li>⅓ cup grated parmesan</li><li>⅓ cup toasted walnuts</li><li>2 tablespoons toasted pinenuts</li><li>1 garlic clove</li><li>½ cup extra virgin olive oil</li></ul>Method:1. To make the rocket pesto, place the rocket, basil, parmesan, walnuts, pinenuts and garlic in the bowl of a food processor and process until finely chopped. While the motor is running, gradually add the oil in a thin, steady stream until incorporated. Taste and season with salt and pepper.2. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain well and return to the pan with the pesto. Gently toss to combine.3. Divide evenly among serving bowls and serve immediately.

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Updated chicken and pesto

Chicken and pesto spaghetti

Pesto-crusted lamb, greens and feta

Paperbark wrapped rainbow trout with warrigal green macadamia pesto

Roasted tomato and feta pesto penne

Easy basil pesto

Red pesto pasta

Grilled eggplant, haloumi and pesto burgers

Baked pesto salmon

Semi-dried tomato and macadamia pesto pasta

Healthy pesto pasta

15-minute meal: Spaghetti with rocket pesto

Our Partners

News

Shop

Catalogues

Newspaper

Contests

Entertainment

Travel

Health

Lifestyle

Finance

Property

Compare

Games

Information

Keep up to date

Search

Updated chicken and pesto

Chicken and pesto spaghetti

Pesto-crusted lamb, greens and feta

Paperbark wrapped rainbow trout with warrigal green macadamia pesto

Roasted tomato and feta pesto penne

Easy basil pesto

Red pesto pasta

Grilled eggplant, haloumi and pesto burgers

Baked pesto salmon

Semi-dried tomato and macadamia pesto pasta

Healthy pesto pasta

15-minute meal: Spaghetti with rocket pesto

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