PISTACHIO, MINT AND LIME PESTO SERVED WITH GRILLED CHICKEN, FISH AND BOEREWORS

PISTACHIO, MINT AND LIME PESTO SERVED WITH GRILLED CHICKEN, FISH AND BOEREWORS

Serves: 6 – 8 people |  Prep Time:  15 minutes  |  Cooking time: 45 minutes   

INGREDIENTS

Pistachio pesto

    • 200 g Montagu raw pistachio kernels
    • 1 large handful of fresh mint leaves, about 60g
    • Zest and juice of 2 limes
    • 50 g Grated parmesan cheese
    • Willow Creek Lemon flavoured olive oil
    • Salt and pepper to taste

To serve

  • 1 BBQ sauce marinated flattened chicken
  • 3 small sea breams or any other large white fish that can be cooked on the braai, ask your fish monger to gut and scale the fish for you
  • 1 kg Boerewors,

INSTRUCTIONS

Pistachio pesto

  1. Oven Temperature: 180 degrees Celsius
  2. Place the pistachios on a baking tray and toast on 180 degrees Celsius for 5-10 minutes.
  3. Place the pistachios in a food processor and blend until it looks like very fine green breadcrumbs.
  4. Add the mint, lime zest and juice and cheese and blend until combined.
  5. While the machine is running, add some olive oil until it forms a paste. You can add more or less depending on how thick you like your pesto.
  6. Season to taste and keep refrigerated until your meat is ready

To serve

  1. Grill your chicken, fish and boerewors to your liking.
  2. Serve the pesto with meats and fish.
  3. The smokey flavour of the meats and fish go very well with the flavour of the pistachio, mint and lime.

Mynhardt Joubert

Home Chef, Foodie, Food Stylist, Lover of Beauty