Green & Red Pesto
- PREP TIME: 10 Minutes
Mix the Mevalia Bread Mix with 20ml of water and cook in the microwave for 30 seconds
Place all ingredients into a liquidiser and blitz until smooth.
Check the seasoning, place into an airtight container and refrigerate, use within 4-5 days.
Preheat the oven to 200°C/180°C fan/Gas mark 6.
Place the tomatoes, peppers, onions and garlic into a mixing bowl with a drizzle of oil, lightly coat the vegetables with the Mevalia Bread Mix.
Spoon the mixture onto a baking sheet and roast in the oven for 8–10 minutes.
Transfer all the ingredients along with the vegetable oil into a liquidiser and blitz.
Check the seasoning, place into an airtight container and refrigerate, use within 4-5 days.
Hints and tips:
These two pesto’s are ideal for adding to any Mevalia cooked pasta for a quick pasta dish or to make savoury dips for a tasty snack.
To prepare the dips mix 1 tbsp of red or green pesto with 4 tbsp of vegan mayonnaise and chill for 1 hour.
- Ingredients for the green pesto
- 1 tsp Mevalia Bread Mix
- 1 basil plant plus stalks
- 2 garlic cloves, peeled
- 80 ml vegetable oil
- 20 g Violife cheese
- salt and pepper
- 1 tbsp balsamic vinegar
- ½ tsp sugar
- Ingredients for the red pesto
- 40 ml vegetable oil
- 1 tsp Mevalia Bread Mix
- 2 garlic cloves, peeled and halved
- 250g cherry tomatoes
- 1 small onion, roughly diced
- 1 red pepper, roughly diced
- salt and pepper
