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ACKNOWLEDGEMENT TO COUNTRY
Some Things I Like to Cook & Clementine Day acknowledge the Traditional Custodians of the land on which we work, create and live, and we recognise that Sovereignty has never been ceded.
We pay our respects to Elders past, present and emerging.
︎Copyright Some Things I Like to Cook 2020
Potato, Zucchini, Kale Pesto, Pine Nuts, Mint & Buffalo Bocconcini
This dish makes a great stand alone lunch, or a wonderful side or accompaniment to a dinner or ‘bring a plate’ meal with friends.
You can substitute the kale in the pesto for almost any greens, spinach, silver beet, a combo of herbs you might have on hand. Just give it a go.
Ingredients:
Pesto:
Handful of hazelnuts
A handful of almonds
2-3 cups of kale (or other greens)
1 cup of herbs, parsley, basil, mint is good
1 lemon (juice and zest)
3 tablespoons of olive oil
Pinch of salt
Pinch of pepper
1 teaspoon of cayenne pepper (optional)
Buffalo bocconcini
Handful of mint
Handful of basil
Handful of pine nuts
6-8 small in season potatoes
Extra virgin olive oil
1 zucchini
This dish makes a great stand alone lunch, or a wonderful side or accompaniment to a dinner or ‘bring a plate’ meal with friends.
You can substitute the kale in the pesto for almost any greens, spinach, silver beet, a combo of herbs you might have on hand. Just give it a go.
Ingredients:
Pesto:
Handful of hazelnuts
A handful of almonds
2-3 cups of kale (or other greens)
1 cup of herbs, parsley, basil, mint is good
1 lemon (juice and zest)
3 tablespoons of olive oil
Pinch of salt
Pinch of pepper
1 teaspoon of cayenne pepper (optional)
Buffalo bocconcini
Handful of mint
Handful of basil
Handful of pine nuts
6-8 small in season potatoes
Extra virgin olive oil
1 zucchini
Method:
Preheat your oven to 180 C.
In a food processor, pulse all pesto ingredients until you get a thick, still lumpy pesto.
Bring a large pot of generously salted water to the boil. Chop your potatoes into 3-4cm chunks and boil them until tender but not mushy. Let cool.
Meanwhile, heat a cast iron griddle pan and either slice or tear your zucchini into chunks and grill on both sides until charred.
On a lined baking sheet, lay out the remaining pine nuts and toast in the oven until golden and fragrant. About 8-10 minutes.
Toss cooked potatoes, zucchini and pesto together in a bowl, tear bocconcini and scatter over, top with herbs and toasted pine nuts and a drizzle of olive oil.