Add extra olive oil for a looser texture. 

Sun-dried tomato pesto

Makes 1¼ cup 

Ingredients

250g sun-dried tomatoes in olive oil
¼ cup pine nuts (or use ½ cup pecans or cashews)
1 Tbsp lemon juice
2 large cloves garlic, chopped
40g Parmesan, grated
½ Tbsp chopped rosemary
¼ tsp chilli flakes
2 Tbsp sun-dried tomato oil
¼ cup olive oil + extra for covering 

Method

1. Drain sun-dried tomatoes, reserving the oil, and chop finely.
2. Toast nuts in a dry pan or in the oven at 180°C, remove and chop finely. 
3. Place all ingredients, except for the olive oil, into a food processor and pulse lightly until chunky. 
4. Add the oil and blitz until the pesto comes together into a thick paste. 
5. Spoon into a dish and cover with a thin layer of olive oil, which will keep it from oxidising. Seal and store in the fridge. (Bring to room temperature before eating.) 
6. Serve lathered on bread, or stirred through pasta or soups.

Cook’s note: This pesto can also be made using a pestle and mortar or even using a fork. Make sure to chop everything super fine in order to mash together with your fork. 

Recipe & styling: Sjaan van der Ploeg
Photography: Zhann Solomons

Also read: Crispy pork chops and quick herb ‘pesto’

The post Sun-dried tomato pesto appeared first on MyKitchen.

Enjoy these protein powder wraps with chicken, sun-dried tomato hummus and watercress straight after cooking for a meal packed with fresh flavour.

SERVES 4 // COOKING TIME 30

INGREDIENTS
For the sun-dried tomato hummus
½ cup hummus
¼ cup sun-dried tomatoes in oil
Juice and zest of ½ lemon
Salt and pepper
For the chicken
2 chicken breasts
1 tsp paprika
Olive oil, to fry
For the wraps
4 eggs
¼ cup neutral-flavoured protein powder
1 tsp baking powder
¼ cup milk
Olive oil, to fry
To serve
Handful sun-dried tomatoes
Handful watercress
Juice of ½ lemon

METHOD
1. For the sun-dried tomato hummus, place all the ingredients in a blender and pulse until smooth.
2. For the chicken, rub the breasts with paprika, salt and pepper.
3. Heat oil in a pan and cook chicken for 5 minutes per side, until browned and tender. Allow to cool, then shred.
4. For the wraps, place all of the ingredients except the oil, in a blender. Season. Pulse until combined. Refrigerate for 15 minutes.
5. Heat a non-stick pan to medium heat and brush with olive oil.
6. Pour in ½ cup of the mixture, swirling it around the pan to coat the bottom evenly.
7. Fry the wrap for 2 minutes, until bubbles start to appear. Then flip over and fry the other side for 2 minutes.
8. To serve, spread hummus on each wrap. Top with chicken, sun-dried tomatoes, watercress and a drizzle of lemon juice.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto/HMimages.co.za

The post Protein powder wraps with chicken sun-dried tomato hummus and watercress appeared first on MyKitchen.