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Pesto chicken kebabs with ratatouille pasta

June 22, 2011

This meal is based on a BBC Good Food recipe. The original uses butternut squash which isn’t in season at the moment, so I used red and yellow peppers, courgette, red onion and baby plum tomatoes instead.

Ready to roast

This meal would have been easier if I didn’t insist on making my own pesto, but the basil in our kitchen-sill herb garden was shooting up and needed pruning so it made sense to knock up a batch. It doesn’t take much effort: toast some pine-nuts and blitz with grated cheese, handfuls of basil, crushed garlic and olive oil in a blender. Rustic and superbly fresh: H turns his nose up at bought pesto (“tastes of grass”) but will eat home-made.

It’s rather tasty, and can mostly be left to fend for itself while you get on with something far more interesting.  Like teasing the cat.

See the rustic pesto? Deliciously robust in flavour

The pesto chicken kebabs are lovely, but you could easily just serve the pasta and roasted vegetables for  a light and sunny vegetarian evening meal.

2 Comments leave one →
  1. June 22, 2011 9:45 pm

    Looks wonderful – great photos too! Best of luck with your challenge…

  2. June 22, 2011 9:53 pm

    Thank you! My husband takes the photos – I think he’s very much looking forward to a day where he can eat his tea without having to take a picture of it first ; )

    We’re coming up to the halfway mark soon; I am starting to look forward to having fewer meals left to cook than we’ve cooked already!

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