Ingredients
Serves 6-8
Asparagus Spears with Parsley Pesto
24 trimmed asparagus spears
Parsley Pesto:
Large bunch parsley
Large bunch mint
2 cloves garlic, roughly chopped
¼ cup grated parmesan
¼ cup toasted almonds
Salt and pepper
½ cup olive oil
Bruschetta or Crostini
Serves 4-6 as a snack or appetiser.
16 slices country loaf or
24 thin rounds of French bread for crostini
Olive oil for brushing
Green Goddess Topping:
2 just-ripe avocados
3 tbsp Parsley Pesto
Salt and pepper to taste
Lemon juice
Method
It’s handy to have a repertoire of interesting side dishes up your sleeve. Double or triple these recipes to feed more people for Christmas dinner.
Asparagus Spears with Parsley Pesto
To make Parsley Pesto, purée a large bunch each of parsley and mint leaves, the garlic, parmesan, toasted almonds, and salt and pepper.
When smooth add ½ cup olive oil, adjusting quantity if necessary to reach dipping consistency.
Drop about 24 trimmed asparagus spears into a pot of boiling salted water, boil 3 minutes then drain and refresh under cold water. Drain and place on a platter with a dish of Parsley Pesto.
Any unused pesto can be stored in the fridge for 2 weeks or frozen for later use.
Bruschetta or Crostini
To make bruschetta, cut slices from a county loaf, brush with olive oil and grill or bake at about 160°C until crisp. To make crostini, use thinner rounds of french bread. If not using at once, store bruschetta or crostini in an airtight container and refresh in a 180°C oven for 5 minutes before using.
To make Green Goddess Topping, mash the flesh of two just-ripe avocados with 3 tbsp Parsley Pesto. Season to taste.
To serve, spread generously onto about 16 bruschetta or 24 crostini bases and drizzle with lemon juice.
Other uses for Parsley Pesto
Top with mozzarella and cherry tomatoes on bruschetta.
Use in a salad with tomatoes, cucumber and feta.
Free Range in the City by Annabel Langbein, ABC Books, RRP: $49.99