Condiments Recipes — Pesto
½ Avocado ¼ cup Tahini paste 1 small can cooked chick peas ¼ cup Telegraph Hill extra virgin olive oil ½ Jar Telegraph Hill pumpkin seed pesto Salt and pepper to taste ½ Lemon Juice Drain the chickpeas and add everything into a food processor and process until smooth. Serve with extra Olive oil and toasted pumpkin seeds Excellent for wraps and tacos or just as an accompaniment to fresh bread or vegetable sticks.
Check out this super simple lamb recipe. These cutlets are quickly marinated to deepen the juicy flavour, serve with a fresh pesto bean salad for an easy midweek meal ready in just 20 minutes. Ingredients4x lamb cutlets A splash Telegraph Hill Olive Oil 2 tbsp sherry vinegar 400g tin cannellini beans ½ red onion, finely chopped12x baby plum tomatoes, quartered3 tbsp Telegraph Hill Pumpkin Seed Pesto A handful of rocket MethodSTEP 1 Put the lamb cutlets in a dish, drizzle with a splash of oil and 1 tbsp vinegar, and season well. Leave for 10 minutes at room temperature.STEP 2...
Super Easy Recipe: Instead of using your classic pine nut pesto, use Pumpkin Seed Pesto and toss through long ribbons of pappardelle. IngredientsTelegraph Hill Pumpkin Seed Pesto1x packet of Pappardelle PastaCook the pappardelle following pack instructions. Drain, saving a cup of the cooking water.Toss the pasta with the pesto, using 2 tbsp of cooking water to loosen if a little dry. Divide between 2 warm plates to serve.
This super quick and easy recipe takes about 15 minutes in the oven, a great midweek meal. Ingredients 4 salmon, skinless fillets4-6 tbsp Telegraph Hill Pumpkin Seed Pesto3 tbsp Telegraph Hill Roasted Dukkah3 tbsp parmesan finely grated Telegraph Hill Extra Virgin Olive Oil300g Green beans STEP 1 Heat the oven to 230C/fan 210C/gas 8. Put the salmon fillets on a non-stick baking tray, skinned-side down. STEP 2 spread the pesto over the tops, then mix the Roasted Dukkah and cheese together and sprinkle over. STEP 3 Drizzle with a little oil then bake for 10 minutes. STEP 4 Boil the...