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Creamy Chicken Pesto Pasta Bake

| Make-ahead Meals, Pasta and Noodles, Chicken, Freezable Meals, Members only

This creamy chicken pesto pasta bake is the ultimate comfort food that’s both nourishing and satisfying. With a rich, creamy sauce made from cashews, parmesan, and a burst of fresh basil, it’s an easy, one-dish meal that the whole family will love. Whether you’re serving it for dinner or prepping it in advance for a…

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BLAT Pasta Salad

| Pasta and Noodles, Vegetarian, Members only, Salads, Side dishes

This Basil, Lettuce, Avocado, and Tomato (BLAT) Pasta Salad is a fresh, delicious dish that’s perfect as a side or a light main meal. With creamy avocado, juicy cherry tomatoes, and a basil-rich dressing, it’s a wholesome addition to your table. It can be easily adapted with added protein options like chicken or bacon for…

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Basil Dressing

| Sauces and Dressings, Members only

This simple Basil Dressing adds a lot of flavour to anything you add it to. This pairs beautifully with any Italian or Mediterranean flavours. Pour it over salad, steamed or roasted vegetables, potatoes, fish or chicken. It’s super versatile. Health benefits Let’s start with the hero of the dish, basil. Basil is a rich source…

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Smashed Potatoes with Yoghurt and Basil Oil

| Vegetarian, Members only, Side dishes

These deliciously crispy Smashed Potatoes with Yoghurt and Basil Oil have such an amazing flavour…be prepared to be impressed! Small potatoes are boiled, flattened then roasted. This gives a wonderful texture of soft, fluffy potato with crispy and crunchy skin. With natural yoghurt and a generous drizzle of basil oil, this is a fabulous side…

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Silverbeet Basil Feta Rolls

| Make-ahead Meals, Freezable Meals, Vegetarian, Healthy Lunchbox, After School Snacks, Savoury Snacks

These Silverbeet, Basil and Feta Rolls are a quick and easy lunch or dinner. I’ve actually presented these to very ‘green’ fussy kids in the past and to their parents shock, they have happily enjoyed eating them. I think it has something to do with encasing it in pastry that gets them over the line!

Health benefits

These rolls provide a great source of plant-based nutrients, including vitamin K from the silverbeet and antioxidants from the basil. The quinoa flakes add fibre and protein to the dish, making them a satisfying option for those seeking a well-rounded, nutrient-dense meal. With the option to swap in dairy-free alternatives, they can be made suitable for various dietary needs, offering flexibility without compromising the taste.

Ingredients

For the filling, you will need butter, onion, garlic cloves, bunch silverbeet (also known as Swiss chard or rainbow chard), fresh basil leaves, black pepper, sea salt, lemon zest, a beaten free-range egg, crumbled feta cheese, and quinoa flakes (or rolled oats). For the pastry, Carême All Butter Puff Pastry is recommended, and you’ll need milk (of your choice) and chia seeds for brushing and sprinkling on top.

How to make these silverbeet basil feta rolls

Preheat your oven. Start by sautéing the onion and garlic in butter for a minute, then add the silverbeet and cook for an additional minute until it wilts. Stir in the basil and transfer the mixture to a food processor, leaving any excess liquid behind. Season with black pepper, sea salt, and lemon zest, then add the egg, feta, and quinoa flakes. Process until you reach your desired consistency, adding more quinoa flakes if the mixture is too wet. Allow the filling to cool completely before assembling.

To assemble, halve the puff pastry sheet and divide the filling evenly between the pieces. Roll the pastry and pinch the seam closed, placing the seam side down on a baking tray. Brush with milk and sprinkle chia seeds over the top. Bake until the pastry is puffed and golden.

Serving suggestions and how to store

These silverbeet basil feta rolls are best enjoyed immediately, paired with a tomato chutney for extra flavour. To store, place them in an airtight container in the fridge or freezer. You can also make them ahead of time and bake them when needed, or reheat cooked rolls in the oven.

Vary silverbeet basil feta rolls to suit your dietary needs

For a dairy-free version, replace the feta with a dairy-free feta or cashew sour cream. If you need a garlic-free option, you can omit the garlic or use garlic oil. For those avoiding onions, try substituting with a small bulb of diced fennel. If you’re gluten-free, simply replace the puff pastry with a gluten-free option. The feta can also be replaced with cheddar cheese or parmesan.

If you love these, try our Cheesy Green Pockets or our Mushroom Walnut Sausage Rolls. 

Or for more healthy sausage roll recipes, click HERE.

These Silverbeet, Basil and Feta Rolls are a quick and easy lunch or dinner. Perfect for 'green' fussy kids and delicious too.
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5 from 7 votes

Silverbeet Basil Feta Rolls

These Silverbeet, Basil and Feta Rolls are a quick and easy lunch or dinner. Perfect for 'green' fussy kids and delicious too.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Main Course, Snack
Servings: 4
Author: Georgia Harding

Ingredients

Filling

  • 2 tbsp butter
  • 1 onion/s - finely diced
  • 1 clove/s garlic - finely diced
  • 1 bunch/s silverbeet -washed, dried and finely chopped
  • 1 bunch/s fresh basil leaves - approx. 2 handfuls & finely chopped
  • ground black pepper - to taste
  • ¼ tsp sea salt - or to taste
  • 1 lemon/s - large (zest)
  • 1 egg/s - beaten
  • 150 g feta cheese - crumbled
  • 60 g rolled / flaked quinoa (or rolled oats can be used instead) (½ cup)
  • 1 Carême All Butter Puff Pastry (I love their wholemeal spelt)
  • 2 tbsp milk (of choice)
  • 1 tbsp chia seeds - black

Instructions

  • Preheat your oven to 200°C/395°F (fan-forced).
  • In a large pan or skillet sauté the onion and garlic in the butter for a minute.
  • Add the silverbeet and cook for another minute or so stirring continually until it has just started to wilt.
  • Remove from the heat and stir in the basil. Pop this into a food processor, leaving behind any excess liquid.
  • Season with black pepper and sea salt and add the lemon zest, egg, feta and rolled quinoa flakes.
  • You can process the mixture smooth or leave a little texture, up to you. If the filling seems very wet, add more quinoa flakes or oats. Allow to cool fully before assembling.
  • To assemble, halve the sheet of puff pastry and divide the silverbeet filling evenly between the two pieces.
  • Roll and pinch together the seam, placing it facing down on the baking tray. Brush with the milk and sprinkle over the chia seeds.
  • Bake for approximately 20-30 mins or until the pastry is puffed and golden.

Thermomix

  • Chop the garlic, 5 sec speed 5. Add the onion to chop, 5 seconds, speed 5. Add the butter and sauté, 1 min, 100, speed 1.
  • Add the silverbeet and cook 1-2 mins, temp 100, speed 2. Drain excess liquid.
  • Add the basil, seasoning, lemon zest, egg, feta and rolled quinoa flakes. Process, 15 sec, speed 5 (or until the consistency you are after). You can process the mixture smooth or leave a little texture, up to you. If the filling seems very wet, add more quinoa flakes or oats.
  • Allow to cool and assemble and bake as above.

Serve

  • Enjoy immediately (I love this served with a beautiful tomato chutney).

Store

  • Store in an airtight container in the fridge or freezer.

Make ahead

  • You can make these ahead and then bake when needed. Otherwise, cooked rolls can be re-heated in an oven.

Notes

Dairy-free

Replace the feta cheese with a good quality dairy-free feta or cashew sour cream.

Garlic-free

Omit it or replace with garlic oil. 

Onion-free

Omit or replace with a small bulb of diced fennel. 

Gluten-free

Replace the pastry with a gluten-free pastry. 

 

 

I hope you love this lovely vegetarian sausage roll. Let me know, post a comment below. 

olive oil large bowl ricotta stems pan 

Fresh Tomato Olive Basil Spaghetti

| 30 Minute Meals, Make-ahead Meals, Pasta and Noodles, Vegetarian, Members only, Side dishes

This delicious Fresh Tomato Olive Basil Spaghetti is perfect for a simple dinner or light lunch. It’s really quick and easy to make, literally in the time it takes to boil pasta, you have a meal on the table. It can be served at room temperature or chilled as a pasta salad. When I was a…

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Tomato Basil Bruschetta

| 30 Minute Meals, Vegetarian

Whether you grow your own or shop for them at your local fruit and vegetable market, tomatoes are in their prime in the summertime making this the best time to make the most of their sweet flavour with this Tomato Basil Bruschetta!

It just so happens that basil is also in its prime in summer. Not only are they perfect companions in the garden (plant them next to one another for a great crop), their flavour compliments one another on your plate too.

Tomato basil bruschetta is a classic Italian appetiser that’s fresh, delicious, and incredibly simple to make. It’s the perfect way to celebrate fresh, ripe tomatoes and fragrant basil, bringing a taste of summer to your table in just a few easy steps.

Health benefits

Tomatoes are a rich source of the antioxidant lycopene. Lycopene is a wonderful antioxidant, important for cardiovascular and bone health.  Basil has exhibited protective effects against DNA damage, is anti-bacterial and anti-inflammatory. Like tomatoes, it also contains cardio-protective nutrients. Paired with healthy fats from extra virgin olive oil, this bruschetta is as nutritious as it is delicious, making it a healthy choice for snacking or entertaining.

Ingredients

This tomato-basil bruschetta recipe shines with fresh vine-ripened tomatoes (or you can also use roma tomatoes, cherry tomatoes or grape tomatoes), aromatic basil, and a good-quality extra virgin olive oil. A splash of red wine vinegar adds tang, and sourdough bread slices provides the perfect crispy base for this vibrant topping. Don’t forget to rub the toasted bread with garlic for an extra burst of flavour and goodness.

How to make Tomato Bruschetta

I really think this is the best bruschetta recipe. Dice the tomatoes and toss them with torn basil, olive oil, and red wine vinegar. Season with salt and pepper and set aside. Grill slices of sourdough, rub with cloves garlic, and then spoon the tomato mixture on top. Serve immediately for a quick and delicious appetiser that’s sure to impress.

Serving suggestions and how to store

Serve your bruschetta fresh off the grill for the best texture and flavour. It’s ideal as a starter or a snack, but if you want to store the components, keep the tomato mixture separate in an airtight container in the fridge. Assemble the bruschetta just before serving for the freshest taste.

Vary Tomato Basil Bruschetta to suit

For a gluten-free version, swap out the sourdough for gluten-free bread. If you’re looking for a grain-free option, this tomato and basil mix works beautifully as a salsa over protein like grilled beef, fish, or chicken. You can also add shaved parmesan or fresh mozzarella for a cheesy twist! To make canapés, serve on baguette slices.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

If you love this, then try this Fresh Tomato, Olive and Basil Spaghetti.

This Tomato Basil Bruschetta makes the most of summer tomatoes and basil - a match made in heaven. It is easy and quick to make and a real family fave!
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Tomato and Basil Bruschetta

This Tomato and Basil Bruschetta is a fast, tasty and healthy lunch or light meal. The char flavour through the sourdough with the garlic, basil and tomato is just divine. 
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian
Servings: 4

Ingredients

  • 5-6 vine ripened tomatoe/s (large) at room temperature is when they are most flavoursome
  • ¼ bunch/s fresh basil leaves -picked from stems and torn or finely chopped (preferably with a ceramic knife so they don't oxidise or blacken)
  • 3 tbsp extra virgin olive oil -extra virgin
  • 2 tsp red wine vinegar
  • Sea salt and freshly ground black pepper -to taste
  • 4 slices sourdough bread
  • 1 clove/s garlic -whole peeled
Metric - US Customary

Instructions

  • Halve your tomatoes lengthways and remove most of the seeds with a spoon.
  • With the flat side down, dice the tomatoes (approx. 1cm dice), with a sharp or serrated knife as you don't want to mush the tomatoes and place in a large bowl.
  • Tear or finely dice your basil leaves and add to the tomatoes.
  • Stir in the olive oil, vinegar and season well. Set aside.
  • Heat a char-grill on your stovetop or BBQ.
  • Drizzle a little olive oil over one side of the bread and rub all over.
  • Place on the hot char and toast both sides.
  • Now rub your garlic clove over the oiled side of the charred bread. This gives it an amazing garlic flavour (you're actually just making garlic bread).  How much you rub on depends on how much you like garlic.
  • Spoon the tomato salsa over the charred bread, making sure each piece also has a little drizzle of the juice.
  • Serve immediately.

Notes

 

Grain- free (and meaty)

This is delicious as a salsa over a thin slice of beef fillet, grilled fish or chicken to replace the bread.

Gluten-free

Use a gluten-free bread.

Add cheese

This is delicious with shaved parmesan or buffalo mozzarella.

 

I'd love to hear how you like this bruschetta? Post a comment or rate this recipe. 

Best Basil Pesto (and the healthiest)

| After School Snacks, Savoury Snacks, Dips

My Best Basil Pesto recipe is a delicious, nutrient-packed twist on the classic pesto, combining fresh basil, kale, and toasted nuts or seeds. Whether you’re using it as a dip, tossing it through pasta, or spreading it on toast, this pesto is bursting with flavour and can be tailored to suit various dietary preferences. 

So what makes this pesto so healthy?

Let’s start with the hero of the dish, basil. Basil is a rich source of many essential vitamins and minerals and antioxidant flavonoids, two of which have been shown to protect cells and DNA from radiation. Seeing as we are surrounded by radiation from the various forms of (mostly wireless) technology to which we have grown accustomed, this is surely a good thing.

Kale, well other than being the most fashionable vegetable on the planet right now, it is very nourishing (especially in the calcium and iron department) and adds another dimension of health giving nutrients. For this reason, I add it to my pesto as it’s flavour sits well behind the very pungent basil. For kids, this means they don’t know they are eating a vegetable they might ordinarily, never touch.

One more ‘Well Nourished’ touch is that I add sunflower seeds, again, more nutrition than using just one nut! Though I have added a nut-free version below for school lunch box inclusion.

This homemade basil pesto is so much better than store-bought for several reasons. First, it’s fresher, allowing you to control the quality and quantity of ingredients like fresh basil, kale, and olive oil. You skip the preservatives and crappy vegetable oils often found in store-bought versions, ensuring a healthier, more delicious pesto. Plus, you can customise it to your taste—whether you prefer a chunkier texture, extra garlic, or a dairy-free version. The flexibility to tailor it to dietary needs, what you have in the pantry and use seasonal ingredients makes it far more nutritious and delicious than anything you’ll find on the shelf!

Ingredients

You’ll need fresh basil, kale, garlic cloves, parmesan (or nutritional yeast for a dairy-free option), sunflower seeds, cashews, olive oil, and a squeeze of lemon juice. Optional extras like chilli or capsicum can give it an extra kick!

How to make this pesto sauce

Simply blend or pulse all your ingredients in a food processor or mortar and pestle to your desired texture. For a coarse pesto, pulse less; for a smoother finish, pulse more. Finish it with a generous squeeze of lemon juice and season to taste.

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store the best basil pesto recipe

Drizzle with olive oil and store in an airtight container in the fridge for up to a week, or store in the freezer in a jar or ice cube trays for easy use. Try it mixed through pasta, as a dip, on grilled meats, or in sandwiches—the options are endless!

Vary this to suit your dietary needs

For a dairy-free or vegan pesto, swap out the parmesan for nutritional yeast. Nut-free? Replace the cashews with more sunflower seeds. You can even replace the sunflowers and cashew nuts with almonds, walnuts or pine nuts. You can also substitute kale with spinach for a milder flavour!

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

This is the best basil pesto recipe, definitely the most nourishing! Gluten-free, grain-free, nut and dairy-free options & vegan version too
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4.50 from 10 votes

Best Basil Pesto (and the healthiest)

This basil pesto recipe is certainly the best tasting and the most nourishing recipe about! It's a great way to include healthy greens in your families diet. 
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Snack
Servings: 1 cup

Ingredients

  • 1 clove/s garlic -peeled and crushed
  • 50 g parmesan cheese -finely grated (dairy free version below)
  • 1 bunch/s fresh basil leaves
  • 2 stem/s kale (leaves torn from the stems)
  • 30 g sunflower seeds (¼ cup) lightly toasted
  • 30 g raw cashew nuts (¼ cup) lightly toasted
  • Sea salt and freshly ground black pepper -to taste
  • 3 tbsp extra virgin olive oil -extra virgin
  • ½ lemon/s juice, zest optional

Optional Extras

  • 1 red chilli/s (or even half a red capsicum for a vitamin C boost)

Instructions

  • You can make this in a mortar and pestle but I prefer to use my Thermomix (or any good food processor will do the job) as I like a textured pesto.  I tend to use the pulse (turbo) function so I can control the texture I'm after.  If you like a course pesto like me, process less, for a smooth pesto, process more.
  • You can grate and crush your parmesan and garlic by hand or in your food processor. If using a Thermomix 10 seconds, speed 6.
  • Add the basil and kale. Pulse until almost chopped. If using a Thermomix 2-3 pulses.
  • Then add the cashews and sunflower seeds. A couple more pulses should see it combined nicely. If using a Thermomix 2-3 pulses.
  • Lastly, season well and mix with your lemon juice and EV olive oil. If using a Thermomix 10 seconds, reverse speed 3.

Store

  • Drizzle with a little olive oil to seal it and prevent it discolouring.
  • Store in an airtight container in the fridge.
  • Can also be frozen in a airtight container or even in ice-cube trays (and then cubes put into an airtight container once frozen).

Notes

Dairy-free and vegan

Omit the parmesan. I'd suggest adding a couple of tablespoons of nutritional yeast for cheese flavour and even a handful of ground macadamia nuts to replace the parmesan, but that's optional too.

Replace the kale with spinach

Which is also very nutritious and I think has a much milder flavour than kale.

Nut-free

Replace the cashews with the same amount of sunflower seeds.

Different nuts

This is also great made with pine nuts, or walnuts or almonds too.

Ways to eat it...

  • As a delicious, nourishing dip. It often features in my kids lunch boxes (the nut free version) with raw veggie sticks.
  • Mixed through pasta or zucchini noodles (for a grain and gluten free option). Add a little extra olive oil to the pesto to coat the pasta evenly and I also often toss through some chopped tomato to create a special meal. A pesto noodle salad is great for school lunch boxes.
  • With Quinoa or brown rice for added flavour and nutrition.
  • Use as a dressing to liven up steamed veggies or create a special salad. Mix one tablespoon of pesto with one tablespoon of olive oil and a little extra lemon juice (if you like) and mix through the vegies or salad leaves.
  • In a sandwich or on toast (with avocado - yum). Add a poached egg for a protein hit!
  • Spread over grilled haloumi.
  • In a tuna vegetable bake or a casserole.
  • Over grilled or BBQ'd meat or fish.
  • On top of a slice of tomato and slice of buffalo mozzarella i.e. Caprese style.
  • On pizza.
  • In a jacket potato or mixed through diced potatoes for an exciting potato salad
  • I could go on and on here…you are only limited by your imagination. Any Mediterranean flavoured meal will suit a blob of this nourishing Basil pesto.

 

Share how you eat pesto. Post a comment below, it's simple.