Take a trip with us to Mexico this evening by making this incredibly tasty sardine Veracruz with roasted tomatoes and olive tapenade!

SERVES 6 // COOK TIME 90 min

INGREDIENTS
For the olive tapenade
1 cup green olives, pitted and finely chopped
1 shallot, peeled and chopped
3 cloves garlic, peeled and finely chopped
2 tsp lemon juice
1 tsp chilli flakes
1 cup olive oil
3 tbsp flat-leaf parsley, chopped
3 tbsp chives, chopped
3 tbsp thyme, chopped
For the roasted tomatoes
10 ripe plum tomatoes
Salt and black pepper
2 cloves garlic, peeled and finely chopped
2 sprigs fresh thyme
2 tbsp olive oil
For the sardines
3 tbsp olive oil
Handful fresh flat-leaf parsley, chopped
2 cloves garlic, peeled and chopped
12 fresh or frozen sardines, scaled
Salt and black pepper
2 radishes, thinly shaved

METHOD
For the olive tapenade
1. Combine all the ingredients. Set aside.
For the roasted tomatoes
1. Preheat oven to 160°C.
2. Halve the tomatoes lengthways and lay them, seed-side up, on a baking tray.
3. Season with salt and pepper and scatter the garlic and thyme on the tomatoes.
4. Drizzle with oil and place in the oven for about an hour.
5. Remove from the oven and set aside to cool down.
For the sardines
1. Preheat your oven on grill.
2. Combine the oil, parsley and garlic in a bowl.
3. Place the sardines on an oven tray and season with salt and pepper. Then sprinkle over the parsley mixture and radishes.
4. Place the tray in the oven and grill the sardines for about 10 minutes, until their eyes begin to turn a slightly milky colour.
5. Remove from the oven and serve with the olive tapenade and roasted tomatoes.

If you’re looking for an appetizing superfood meal, this smoked mackerel with vegetarian patties and fig salad recipe, has your name on it!

The post Sardine Veracruz with roasted tomatoes and olive tapenade appeared first on MyKitchen.

It’s pesto madness! No matter your mood, we have the pesto recipes to suit your every desire. You can pair these yummy options with pizza, pasta, artisan bread, soups and sandwiches. So there really is no excuse not to try them all.

1. Radish pesto

MAKES 500 ml // COOKING TIME 5 min

INGREDIENTS
½ cup olive oil, plus extra to cover
50 g almonds
50 g Pecorino
15 g mint, stalks removed
2 bunches radishes
1 garlic clove, peeled
Zest of 1 lemon
Salt and black pepper

METHOD
1. Place all the ingredients in a food processor. Pulse to combine until a coarse paste is formed.
2. Place in a sterilised jar. Pour over just enough oil to cover the surface of the pesto. Seal and store in the fridge.

2. Roast tomato pesto

MAKES 500 ml // COOKING TIME 1 hour 40 min

INGREDIENTS
8 Roma tomatoes, halved
½ cup olive oil, plus extra to drizzle and cover
Salt and black pepper
100 g cashews, toasted
200 g marinated roast peppers, drained and roughly chopped
100 g Gruyère, finely grated

METHOD
1. Preheat oven to 200°C.
2. Place the tomatoes on a baking tray, drizzle generously with oil and season. Roast for 45 minutes, until cooked and slightly charred. Reduce the oven temperature to 160°C and cook for 20 minutes to dehydrate the tomatoes. Take them out and leave to cool.
3. Place the cashews in a food processor and blitz until they turn into a fine powder. Add the roast tomatoes, peppers, cheese and ½ cup oil. Pulse to form a smooth paste.
4. Place in a sterilised jar. Pour over just enough oil to cover the surface of the pesto. Seal and store in the fridge

3. Classic basil pesto

MAKES 500 ml // cooking time 5 min

INGREDIENTS
2 garlic cloves, peeled
Salt and black pepper
80 g pine nuts, toasted
30 g basil, chopped
80 g Parmesan, finely grated
75 ml olive oil, plus extra to cover

METHOD
1. Grind the garlic and a pinch of salt with a mortar and pestle.
2. Add the pine nuts and basil and bash to a rough paste.
3. Stir in the Parmesan and olive oil, and season to taste.
4. Place in a sterilised jar. Pour over just enough oil to cover the surface of the pesto. Seal and store in the fridge

4. Kale pesto

MAKES 500 ml // cooking time 5 min

INGREDIENTS
115 ml olive oil, plus extra to cover
100 g kale
80 g macadamia nuts, toasted
80 g Parmesan, finely grated
3 garlic cloves, peeled
Juice and zest of 1 lemon
Salt and black pepper

METHOD

1. Place all the ingredients, plus ⅓ cup water, in a food processor. Pulse to combine until a coarse paste forms. Add more water if necessary. Season to taste.
2. Place in a sterilised jar. Pour over just enough oil to cover the surface of the pesto. Seal and store in the fridge

5. Grilled Brinjal Pesto

MAKES 500 ml // COOKING TIME 1 hour 10 min

INGREDIENTS
2 medium brinjals
50 g almonds
¼ cup olive oil, plus extra to cover
1 garlic clove, peeled
Juice and zest of 1 lemon
1 tsp sumac
½ cup sesame seeds, toasted
Salt and black pepper

METHOD
1. Preheat oven to 220°C.
2. Place the brinjals on a baking tray and prick a few times with a fork. Bake for 45–50 minutes until they are cooked through and the flesh is soft (the skin may be slightly blackened). Remove and leave to cool.
3. Peel the skin off.
4. Place all the ingredients in a food processor. Pulse until a coarse paste forms. Season to taste.
5. Place in a sterilised jar. Pour over just enough oil to cover the surface of the pesto. Seal and store in the fridge.

The post 5 pesto recipes you never knew you needed in your life appeared first on MyKitchen.