What is Korea without Kimchi? It is a staple in many of their traditional dishes, it is so common to find it in all their meals as a side dish. It is usually made out of Napa cabbage, radish, some carrots and fused together with the red hot chili flake known as Gochugaru.
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Here we learn the most basic kimchi, it is a great introduction to fermentation and a great dish to make for any meal. So get your jars out and clear out a shelf because your whole kitchen is going to smell like kimchi soon.
Red Pesto Sauce
Everyone here should know what Pesto is by now. But have you tried the RED version? It is very similar to the original green version but its made out of basil, pine nuts, cheese, garlic, sun dried tomatoes, olives and some nicely roasted red peppers, all bound together with some good olive oil. When you make this sauce it is not only simple and can be used in a number of ways, it will also leave your kitchen smelling amazing, fresh and definitely gets your stomach growling.
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Its bright red colour is due to the tomatoes and peppers making it a simple sauce that can be quickly made and used in a various ways. Pasta, pizza, chicken, toast, anything you could ever imagine. Ditch the store bought stuff and try making some home made fresh red pesto, in under 10 minutes.
Red Pesto?
1.
Start cutting your red bell peppers and placing it into a pan and into a preheated oven at 220°C for 10 minutes.
2.
In a pan on medium heat add in 1/2 a cup of pine nuts, DO NOT add oil and gently move it around till they develop a nice golden toasty colour. Set aside.
Ingredients
1.
1/2 Cup (Packed) Fresh Basil
2.
1/2 Cup Pine Nuts
3.
1.5 Cups Olive Oil
4.
1/4 Cup Parmesan Cheese
5.
4 Cloves Garlic
6.
10 Olives
7.
1 Red Bell Pepper
8.
1/2 Cup Sun Dried Tomatoes
3.
In a food processor or blender add in 1/2 cup (Packed) of basil, 4 cloves of peeled garlic, 1/4 cup of parmesan cheese, 10 olives, 1/2 cup of sun dried tomatoes, your roasted bell peppers and your toasty pine nuts.
4.
Begin to blend while slowly drizzling in 1.5 cups of good olive oil. Keep blending till a smooth paste emerges, should take you about 2-3 minutes.
5.
Season to taste with salt, keeping in mind the cheese and tomatoes are quite salt.
And there you have it! fresh pesto within a couple of minutes. You can store it in an air tight container in your fridge for up to 5 days. ENJOYYYYY.