olive oil Archives

Italian recipes

Pizza piena

1 hour

Asian recipes

Sticky pork stir-fry

25 minutes

Broccoli recipes

Tenderstem broccoli-and-blue cheese soup

30 minutes

Burger recipes

Veggie burgers with coriander tahini

20 minutes

Citrus recipes

ClemenGold-and-mustard pork steaks

20 minutes

Brinjal recipes

Miso-roasted brinjals

40 minutes

Cheese recipes

Sweet potato pizzas

40 minutes

Braai recipes

Ipapa nezinso (Creamy braaipap with lamb kidney and chimichurri)

40 minutes

Great value

Free-form lasagne

30 minutes

Avocado recipes

Vegan avo toast

Curry recipes

Cod fillets with ginger-and-coconut curry

10–15 minutes

Italian recipes

Warm beans with celery pesto

30 minutes

Warm beans with celery pesto

Difficulty Easy

Prep Time 20 minutes, plus overnight soaking time

Cooking Time 30 minutes

Ingredients

4 sticks celery, chopped
200 g dried butter beans, soaked overnight
a handful celery leaves, chopped

For the celery pesto:

salt, to taste
2 cloves garlic, chopped
100 g Parmesan, grated
8 anchovies
¼ cup olive oil
½ cup Woolworths freshly squeezed lemon juice
30 g parsley, chopped
1 green chilli, chopped
4 sticks celery, chopped
a handful celery leaves, chopped
salt, to taste

Method

1. Cook the butter beans until soft. Blend the pesto ingredients together until chunky.

2. Toss with the warm beans, celery and celery leaves. Season to taste.

Cook's note: You can cheat by using the canned beans of your choice.

Find more Italian recipes here.

Photographs: Jan Ras
Food assistant: Bianca Strydom

Spinach lasagne

Kung pao chicken

Durban fish curry

Pizza piena

Sticky pork stir-fry

Tenderstem broccoli-and-blue cheese soup

Veggie burgers with coriander tahini

ClemenGold-and-mustard pork steaks

Miso-roasted brinjals

Sweet potato pizzas

Ipapa nezinso (Creamy braaipap with lamb kidney and chimichurri)

Free-form lasagne

Vegan avo toast

Cod fillets with ginger-and-coconut curry

Warm beans with celery pesto

Warm beans with celery pesto

Ingredients

Method