eCook Meal
Pistachio-chilli Pesto & Ostrich
with a bell pepper salad
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R266.24
for 4 servings · R66.56 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Pistachio Nuts needs 80 gDry Roasted and Salted Pistachio Nuts in Shell 200 g 200 g at R126.99 · 40% of packR50.80
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
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Free-range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
-
Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Sliced Pickled Jalapeños needs 40 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 10% of packR6.00
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Corn On The Cob
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Corn On The Cob, Fresh Mint, Garlic, Green Leaves, Lemon Juice, Ostrich, Ostrich Steak, Pickled Jalapeño, Pistachio Nuts, Radish, Tomato
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?
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. 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. 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. 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. UNFORGETTABLE DINNER: Plate up the charred corn, and spoon over the pistachio-chilli pesto. Side with the sliced meat, and the fresh salad. Enjoy!
What should be prepared from my kitchen to make Pistachio-chilli Pesto & Ostrich?
Bell Pepper, Corn On The Cob, Fresh Mint, Garlic, Green Leaves, Lemon Juice, Ostrich, Ostrich Steak, Pickled Jalapeño, Pistachio Nuts, Radish, Tomato
How many calories does Pistachio-chilli Pesto & Ostrich have?
495 calories
How much fat content does Pistachio-chilli Pesto & Ostrich have?
grams