Keeping with the healthy theme, I have another delicious recipe from my low-fat cookbook. This pesto is delicious and so healthy. Minimal oil, no cheese and no nuts, but still extremely tasty.
Warm Pesto Beef Salad
100 grams mushrooms
1 large yellow capsicum
1 large red capsicum
cooking oil spray
200 grams lean beef
1 1/2 cups penne pasta
3 large handfuls basil
2 garlic cloves
2 tablespoons pepitas (pumpkin seeds)
1 tablespoon olive oil
2 tablespoons orange juice
1 tablespoon lemon juice
salt and pepper
Slice the mushrooms. Cut the capsicums into large flat pieces, blacken the pieces under a hot grill. Cover with a tea towel until cool then remove skin and chop.
Spray a pan with oil and cook the beef as desired, rest then slice thinly.
To make the pesto, place basil leaves, peeled garlic cloves and pepitas in a food processor. With the motor running, add the oil, orange juice and lemon juice then season well.
Cook the pasta till al dente. Drain, toss with pesto in a large bowl.
Add capsicum, steak, mushrooms and tomato to the penne and mix well. Serve immediately.