1 cup self-rising flour
1/2 cup milk
1/4 cup vegetable oil
1/2 cup Rosemary Pesto
6 cubes Cheddar cheese
Preheat oven to 200 oC. Prepare 6 muffin pan. Mix the flour, milk, oil and pesto together. Spoon into pan, press a cheese cube into each hole. Bake for 20 minutes.
Recipe and photo: Alma Pretorius
Makes 20 – 24, depending on size
1 cup self-rising flour
1 large egg
1/2 cup Rosemary pesto
4 tablespoons vegetable oil
Salt to sprinkle on
Preheat oven to 170oC. Spray baking sheet. Mix the flour, egg, pesto and oil together. Form walnut-size balls and place on baking sheet (not too close to each other). Sprinkle salt on each ball, bake for 12 minutes.
Delightful with a cheese board or just as a snack with a glass of wine.
Recipe and photo: Alma Pretorius
Makes 500 ml
2 cups fresh Rosemary, stems removed
1 cup nuts (pine nuts / walnuts / almonds / peanuts)
1 teaspoon salt
½ teaspoon black ground pepper
1 cup olive oil
1 cup grated Parmesan cheese (or Parmesan powder)
In food processor, chop the nuts. Add rest of ingredients and blitz till smooth. Spoon into glass jars, top with olive / vegetable oil. Keep in fridge for 5 – 7 days. Can be frozen in jars / plastic containers / ice cube trays for 3 – 4 months.
Adapted from https://www.missinthekitchen.com/rosemary-pesto/
Use pesto:
Stir ‘n tablespoon into tomato soup
Cook pasta, drain water, stir in pesto and add halved baby tomatoes
Bake a focaccia and spread with pesto
Stir into mashed potatoes
Use as a veggie dip
Use pesto instead of a tomato sauce for your pizza
Spoon onto cooked fish and chicken
Spread on bread and top with an egg
FOCACCIA WITH FRESH ROSEMARY AND CHEESE – Makes 1 flat focaccia
1 and 1/3 cup wholewheat self raising flour
1/2 cup milk
2 tablespoons olive oil
Salt to taste
Crushed garlic
Cheese cubes
Fresh Rosemary
Crushed chilies
Preheat oven to 200 oC. Mix the flour with milk, oil, salt and garlic till it forms a ball. Knead a few times. Pour few drops olive oil on baking sheet – put dough on top, roll it in oil, use your finger tips to stretch it – not too thin. Press with your finger tips in the top to form ‘dimples’. Top with the rosemary, cheese and chilies. Bake for 15 minutes.
Recipe and photo: Alma Pretorius
