lemons Archives

Christmas recipes

Stuffed salmon

20 minutes

Lamb recipes

Yoghurt-marinated leg of lamb stuffed with spinach

6 hours

Braai recipes

Braaied fish parcels with coconut sauce

35 minutes

Breakfast recipes

Cauliflower-and-goat’s cheese frittata

55 minutes

Chocolate recipes

Lemon-curd lava pudding

35 minutes

Braai recipes

Braaied snoek with apricot glaze

20 minutes

Beans recipes

Butter-bean mash

Citrus recipes

Polenta-and-lemon slice

55 minutes

Fruity dessert

Flavourburst plum and nectarine melba

20 minutes

Christmas dessert

Meringue cake with cream cheese icing and caramel cornflake crown

40 minutes

Asparagus recipes

Herb mayonnaise

1 minute

Spinach-and-pistachio pesto

Serves Makes 2 cups

Difficulty Easy

Prep Time 15 minutes

Ingredients

80 g pistachios, shelled and toasted
2 lemons, juiced
4 garlic cloves, peeled
Sea salt and freshly ground black pepper, to taste
2 t parsley, chopped
2 t basil, chopped
3 cups spinach, cleaned and trimmed
1 ½ cups olive oil

Method

Place all the ingredients except the olive oil in a blender. Blend for 2 minutes, then slowly start adding the olive oil in a steady stream, scraping down the sides of the blender as you go.
When all the olive oil has been added, blend for a further 5 minutes. Season to taste and store in jars in the fridge.

Cook's note: This is a great way to use spinach. The pesto will keep for up to two weeks in the fridge.

Discover more dip recipes here.

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Stuffed salmon

Yoghurt-marinated leg of lamb stuffed with spinach

Braaied fish parcels with coconut sauce

Cauliflower-and-goat’s cheese frittata

Lemon-curd lava pudding

Braaied snoek with apricot glaze

Butter-bean mash

Polenta-and-lemon slice

Flavourburst plum and nectarine melba

Meringue cake with cream cheese icing and caramel cornflake crown

Herb mayonnaise

Spinach-and-pistachio pesto

Spinach-and-pistachio pesto

Ingredients

Method