Recipe 65: Pesto Recipe 66: Roast Pepper and Pesto Mozzarella Skewers

Friday night - girls night in. Got a scary movie, Cheeses from the local deli, wine cooling in the fridge and a few tapas from my recipe books to try so I can catch up to my target goal of 96 (hoo hum... I might be able to get to 70 recipes by the end of the night but pulling 30 out?- I am seriously behind!) by the end of this week. It doesn't make this challenge any easier when I am away for 3 weeks next week in New Zealand. Just hoping I get to try a few recipes over there - Argh.

Recipe 65: Pesto

makes a small cup

1 large handful of basil leaves, chopped
125ml oilve oil (extra may be needed)
30g pine nuts
2tbsp grated parmesan cheese
1 garlic clove, chopped
salt and pepper

METHOD

1. Put the basil, oil, pine nuts, parmesan and garlic in a food processor (or blender) and process for 2 minutes until the mixture forms a paste. If too thick, add more oil, taking care not to add too much. Season with salt and pepper.
2. Transfer to an airtight container and leave to stand for at least 1 hr before serving.

Awesome tip about making pesto- if you do store it in an airtight container, it can be frozen for up to 2 weeks and still have the good consistency!

Recipe 66: Roast Pepper and Pesto Mozzarella Skewers

16 small bocconcini balls
1/2 recipe quantity of the pesto (above recipe)
2 red peppers (capsicum)
16 pitted black olives
1 small bunch of basil leaves coarsely chopped

METHOD

1. Preheat the oven to 180c. Put the bocconcini and pesto in a bowl, mix gently to coat, then chill, covered in the fridge for 30 minutes.
2. Meanwhile, put the whole peppers in a baking dish and bake for 25-30 minutes until the skins are wrinkled and the peppers are soft. Leave to cool for a few minutes and, when cool enough to handle, remove the skin and cut the peppers in half. Remove stalks and seeds and then slice each of the peppers into 8 thin strips about 10cm long.
3. Fold 1 pepper strip into thirds and thread it onto a skewer to form an s shape. Add 1 olive and 1 mozzarella ball. Repeat with the remaining skewers. Sprinkle with the basil leaves and serve.

I made only 8, as I doubled the amount that was on the skewers.