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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Pistachio-chilli Pesto & Ostrich?
The preparation time for Pistachio-chilli Pesto & Ostrich with a bell pepper salad is between 35 and 50 minutes.
What is the total time required to make Pistachio-chilli Pesto & Ostrich with a bell pepper salad?
The total time required to make Pistachio-chilli Pesto & Ostrich with a bell pepper salad is between 40 and 55 minutes.
How many servings does Pistachio-chilli Pesto & Ostrich provide?
4 servings
What are the main ingredients in Pistachio-chilli Pesto & Ostrich?
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
What is the nutritional information of Pistachio-chilli Pesto & Ostrich?
Calories: 495, Carbs: 45 grams, Fat: grams, Protein: 45.4 grams, Sugar: 21.7 grams, Salt: 181 grams
How do I prepare Pistachio-chilli Pesto & Ostrich?
UNFORGETTABLE DINNER: Plate up the charred corn, and spoon over the pistachio-chilli pesto. Side with the sliced meat, and the fresh salad. Enjoy! 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. 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. 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. 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.
What should be prepared from my kitchen to make Pistachio-chilli Pesto & Ostrich?
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
How many calories does Pistachio-chilli Pesto & Ostrich have?
495 calories
How much fat content does Pistachio-chilli Pesto & Ostrich have?
grams
Woolies Products in this dish
