RECIPE: pepper aubergine skewers with basil walnut pesto
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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What better way to eat your veggies than barbecued?
Barbecuing brings out the natural sweetness in vegetables & adds a little smokiness to them as they get slathered in garlic chilli butter.
And if that’s not enough, then they’re served with a basil walnut pesto that’ll knock your sandals off.
(No Ratings Yet)
Loading...To make the pesto, put basil, walnuts cheese, garlic, canola oil and a pinch of salt and pepper into a food processor bowl and process until finely chopped. Scrape mixture into a bowl. Stir in olive oil 1 tablespoon at a time until combined; set aside.
To make the skewers, in a small bowl, combine melted butter, chilli flakes & garlic; set aside.
Thread peppers & aubergine onto skewers. Light the barbecue. Cook skewers over medium-high heat for about 10 minutes, turning occasionally & brushing with butter mixture, until veggies are cooked.
Arrange skewers on a platter or tray. Serve with pesto & extra basil leaves.
To make the pesto, put basil, walnuts cheese, garlic, canola oil and a pinch of salt and pepper into a food processor bowl and process until finely chopped. Scrape mixture into a bowl. Stir in olive oil 1 tablespoon at a time until combined; set aside.
To make the skewers, in a small bowl, combine melted butter, chilli flakes & garlic; set aside.
Thread peppers & aubergine onto skewers. Light the barbecue. Cook skewers over medium-high heat for about 10 minutes, turning occasionally & brushing with butter mixture, until veggies are cooked.
Arrange skewers on a platter or tray. Serve with pesto & extra basil leaves.
What better way to eat your veggies than barbecued?
Barbecuing brings out the natural sweetness in vegetables & adds a little smokiness to them as they get slathered in garlic chilli butter.
And if that’s not enough, then they’re served with a basil walnut pesto that’ll knock your sandals off.
To make the pesto, put basil, walnuts cheese, garlic, canola oil and a pinch of salt and pepper into a food processor bowl and process until finely chopped. Scrape mixture into a bowl. Stir in olive oil 1 tablespoon at a time until combined; set aside.
To make the skewers, in a small bowl, combine melted butter, chilli flakes & garlic; set aside.
Thread peppers & aubergine onto skewers. Light the barbecue. Cook skewers over medium-high heat for about 10 minutes, turning occasionally & brushing with butter mixture, until veggies are cooked.
Arrange skewers on a platter or tray. Serve with pesto & extra basil leaves.
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Cooking up a storm for 25 years. A bit of a gypsy, I currently live in a sleepy little town in India...
READ MORE BY Lovoni WalkerYou decide
Loading ...Cooking up a storm for 25 years. A bit of a gypsy, I currently live in a sleepy little town in India...
READ MORE BY Lovoni WalkerYou decide
Loading ...Cooking up a storm for 25 years. A bit of a gypsy, I currently live in a sleepy little town in India...
READ MORE BY Lovoni WalkerYou decide
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