Tag: gordon ramsey pesto sauce

Red pesto tagliatelle

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Traditional green pesto is a versatile staple to any cook’s fridge. Red pesto is a great alternative; it’s sweeter and makes a great accompaniment for any pasta. This tagliatelle recipe can be whipped up and on the table in a super speedy 20mins and is sure to be a favourite with kids and adults alike. A clever tip is to freeze any leftover pesto in ice-cube trays; great for adding extra flavour to sauces, stews and even as a bruschetta topping

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 15 mins

  • Total time: 25 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

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Another way to make red pesto is to use jarred pimento red peppers instead of sundried tomatoes. Or if you have the time, roast your own peppers in the oven with a drizzle of olive oil until very soft

Ingredients

  • 400g tagliatelle pasta
  • 100g sundried tomatoes
  • 30g fresh basil leaves
  • 50g almonds
  • 60g parmesan, finely grated
  • 2 garlic cloves
  • 100ml olive oil

Method

  1. Cook the pasta according to the packet instructions. Drain, reserving a cup of the cooking water. Set aside.
  2. In a food processor, whizz up all pesto ingredients until smooth. Add the pesto to the pan and stir through the pasta, adding a little of the reserved water if needed. Serve immediately with a fresh grating of parmesan.

By Sophie Rae

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Skinny Chicken Pesto Bake


Baked chicken breast topped with skinny basil pesto[1], tomatoes, mozzarella and parmesan cheese. Quick and easy, serve this with pasta for a complete meal.

This is a great way to use up your end-of-summer basil. If it’s still warm out, you can also do this on the grill.

As the weather turns cooler, I’ve been making and freezing skinny pesto[2] in small batches to keep on hand throughout the year. You can freeze them in ice cube trays and measure them out or use small containers like I did here. Enjoy!

Skinny Chicken Pesto Bake
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 piece • Old Points: 6 pts • Points+: 6 pts
Calories: 236 • Fat: 11.5 g • Carbs: 2.5 g Fiber: 0.5 g • Protein: 28.5 g • Sugar: 0 g
Sodium: 491 mg (without salt)

Ingredients:

  • 2 (16 oz total) boneless, skinless chicken breasts
  • salt and fresh pepper to taste
  • 4 tsp Skinny Basil Pesto[3]
  • 1 medium tomatoes, sliced thin
  • 6 tbsp (1.5 oz) shredded reduced fat mozzarella cheese
  • 2 tsp grated parmesan cheese

Directions:

Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.

Preheat the oven to 400° F. Line baking sheet with foil or parchment for easy clean-up.

Place the chicken on prepared baking sheet. Spread 1 tsp of skinny pesto over each piece of chicken.

Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.

To Grill: Grill chicken over medium flame on both sides until cooked through in the center.  Lower flame, top chicken with tomatoes and cheese, and close grill until cheese melts.

References

  1. ^ skinny basil pesto (www.gordon-ramsay-recipe.com)
  2. ^ skinny pesto (www.gordon-ramsay-recipe.com)
  3. ^ Skinny Basil Pesto (www.gordon-ramsay-recipe.com)

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