What do you need to impress dinner guests, Chef? A blender, the right ingredients, and this recipe! A homemade pistachio & pesto is spooned over sweet, buttery corn on the cob. This perfectly complements the juicy slices of ostrich and crisp bell pepper, sharp radish, & tangy sun-dried tomato salad.
Pistachio-chilli Pesto & Ostrich
Pistachio-chilli Pesto & Ostrich
with a bell pepper salad
Hands on Time: 35 - 50 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Corn On The Cob
- Free-range Ostrich Steak
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Lemon Juice
- Ostrich
- Pistachio Nuts
- Radish
- Sliced Pickled Jalapeños
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
- Butter
BUTTERY CHARRED CORN
Place a clean pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter. Fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan and set aside.
MINTY PISTACHIO PESTO
In a blender, combine the pistachios, ½ the chopped mint, 10ml of sweetener, the grated garlic, the drained jalapenos (to taste), the lemon juice (to taste), and a drizzle of olive oil. Blend until slightly smooth and season.
O-YUM OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TOMATO & RADISH SALAD
In a salad bowl, combine the chopped sun-dried tomatoes, the rinsed leaves, the radish rounds, the pepper strips, the remaining mint, a drizzle of olive oil, and seasoning.
UNFORGETTABLE DINNER
Plate up the charred corn, and spoon over the pistachio-chilli pesto. Side with the sliced meat, and the fresh salad. Enjoy!
Corn On The Cob - 1
Pistachio Nuts - 20g
Fresh Mint - 3g
Garlic Clove - 1
Sliced Pickled Jalapeños - 10g
Lemon Juice - 10ml
Free-range Ostrich Steak - 160g
Sun-dried Tomatoes - 20g
Green Leaves - 20g
Radish - 20g
Bell Pepper - 1
BUTTERY CHARRED CORN
Place a clean pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter. Fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan and set aside.
MINTY PISTACHIO PESTO
In a blender, combine the pistachios, ½ the chopped mint, 20ml of sweetener, the grated garlic, the drained jalapenos (to taste), the lemon juice (to taste), and a drizzle of olive oil. Blend until slightly smooth and season.
O-YUM OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TOMATO & RADISH SALAD
In a salad bowl, combine the chopped sun-dried tomatoes, the rinsed leaves, the radish rounds, the pepper strips, the remaining mint, a drizzle of olive oil, and seasoning.
UNFORGETTABLE DINNER
Plate up the charred corn, and spoon over the pistachio-chilli pesto. Side with the sliced meat, and the fresh salad. Enjoy!
Corn On The Cob - 2
Pistachio Nuts - 40g
Fresh Mint - 5g
Garlic Cloves - 2
Sliced Pickled Jalapeños - 20g
Lemon Juice - 20ml
Free-range Ostrich Steak - 320g
Sun-dried Tomatoes - 40g
Green Leaves - 40g
Radish - 40g
Bell Pepper - 1
BUTTERY CHARRED CORN
Place a clean pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter. Fry until lightly charred, 4-5 minutes (turning as it colours). Remove from the pan and set aside.
MINTY PISTACHIO PESTO
In a blender, combine the pistachios, ½ the chopped mint, 30ml of sweetener, the grated garlic, the drained jalapenos (to taste), the lemon juice (to taste), and a drizzle of olive oil. Blend until slightly smooth and season.
O-YUM OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). You may need to do this in batches. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TOMATO & RADISH SALAD
In a salad bowl, combine the chopped sun-dried tomatoes, the rinsed leaves, the radish rounds, the pepper strips, the remaining mint, a drizzle of olive oil, and seasoning.
UNFORGETTABLE DINNER
Plate up the charred corn, and spoon over the pistachio-chilli pesto. Side with the sliced meat, and the fresh salad. Enjoy!
Corn On The Cob - 3
Pistachio Nuts - 60g
Fresh Mint - 8g
Garlic Cloves - 3
Sliced Pickled Jalapeños - 30g
Lemon Juice - 30ml
Free-range Ostrich Steak - 480g
Sun-dried Tomatoes - 60g
Green Leaves - 60g
Radish - 60g
Bell Peppers - 2
BUTTERY CHARRED CORN
Place a clean pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter. Fry until lightly charred, 4-5 minutes (turning as it colours). Remove from the pan and set aside.
MINTY PISTACHIO PESTO
In a blender, combine the pistachios, ½ the chopped mint, 40ml of sweetener, the grated garlic, the drained jalapenos (to taste), the lemon juice (to taste), and a drizzle of olive oil. Blend until slightly smooth and season.
O-YUM OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). You may need to do this in batches. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TOMATO & RADISH SALAD
In a salad bowl, combine the chopped sun-dried tomatoes, the rinsed leaves, the radish rounds, the pepper strips, the remaining mint, a drizzle of olive oil, and seasoning.
UNFORGETTABLE DINNER
Plate up the charred corn, and spoon over the pistachio-chilli pesto. Side with the sliced meat, and the fresh salad. Enjoy!
Corn On The Cob - 4
Pistachio Nuts - 80g
Fresh Mint - 10g
Garlic Cloves - 4
Sliced Pickled Jalapeños - 40g
Lemon Juice - 40ml
Free-range Ostrich Steak - 640g
Sun-dried Tomatoes - 80g
Green Leaves - 80g
Radish - 80g
Bell Peppers - 2
Woolies Products in this dish
