Karen's Kitchen: Red lentil fusilli pesto salad recipe from former Masterchef contestant
dailyrecord.co.ukIf you like pesto, you will love this salad dish, writes Karen Skewies.It is easy to make and can also be kept for a couple of days in the fridge.Should you want to make life easy, you can use bought pesto, but it really makes a difference if you make your own. Ingredients for the pesto ■ 50g/1¾oz fresh basil, plus extra to garnish■ 50g/1¾oz pine nuts, toasted■ 1 garlic clove, roughly chopped■ 8tbsp extra virgin olive oil■ 50g/1¾oz Parmesan gratedThe Lanarkshire Live app is available to download now.
Get all the news from your area – as well as features, entertainment, sport and the latest on Lanarkshire’s recovery from the coronavirus pandemic – straight to your fingertips, 24/7.The free download features the latest breaking news and exclusive stories, and allows you to customise your page to the sections that matter most to you.Head to the App Store and never miss a beat in Lanarkshire - iOS - Android Ingredients for the pasta salad ■ 175g/6oz red lentil fusilli pasta (or regular fusilli if you can’t get red lentil)■ 8 sun-blush tomatoes in oil, drained and halved■ ¼ unwaxed lemon, finely grated, zest and juice■ ½ red pepper cut into strips■ Handful of pine nuts■ 400g tin chickpeas (drained)■ Half a bag of rocket leaves■ Salt and freshly-ground black pepper Method 1.
To make the pesto, tip the basil into a food processor, add 40g/1½oz toasted pine nuts and the garlic. Season with salt and pepper and whizz until roughly chopped.2.
Add three tablespoons of olive oil and whizz again, occasionally scraping down the sides with a rubber spatula. Add a further three tablespoons of olive oil and whizz again until almost smooth.3.
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