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The fabulous thing about pink salt shed produce is that it's honest, clean, 100% food with no artificial additives, preservatives or nonsense. Each product is tried & tested before it's allowed out on the shelves.
Starting off with pesto means that the recipe page is heavy with pesto dishes, as time goes by there'll be more delightful dishes that include the whole product range... just keep looking and definitely join 'shed mail' for automatic updates on what's new... recipe or product!
vine tomato, mozzarella & basil pesto salad
deseed & chop 4 big vine tomatoes & tear/chop 1 ball of mozzarella in to rough 1cm 'cubes' and dollop my 'purest green' basil pesto on the top, liberally... add some thinly shredded red onion for an ooolala... serves 3-4
spaghetti with basil pesto & extra parmesan reggiano
my tween & teenager love this, it's a quick fix... 10-15 mins to cook 160g spaghetti, mix in 2 tablespoons of 'purest green' basil pesto (about 40g - I like heaped tablespoons...) and sprinkle on more parmesan reggiano... they'll certainly thank you for it! spaghetti - 80g adults, 60g 12-14ish year olds
salmon fillet with basil pesto
spread a liberal amount of 'purest green' basil pesto over each salmon fillet (you can add breadcrumbs if you fancy a crunch). Bake in the oven at 180oC for about 15-20 minutes and serve with baby new potatoes and tenderstem broccoli. If you add breadcrumbs then grill the salmon for a few minutes at the end. serves however many fillets of salmon you cook
one pot chicken with sun-dried tomato pesto
chop 4 peppers, 1 large onion & 4 garlic cloves. slice a hot smoked chorizo ring. cut 3 chicken breasts into 3, get 12 chicken thights, a splash (large) of white wine, a HUGE dollop of sundried tomoato pesto & add them to a big pot. cook, covered, for about 2 hours. serve with rice or baby new pots. serves 8, cook once eat twice!
pork chop stuffed with chestnut mushroom, sage & walnut pesto
one (pretty thick) pork chop per person... cut through the middle to create a pouch. mix 70g of the pesto with 50g ricotta 40g chopped prunes. stuff it in the chop and secure with a cocktail stick. fry on the fat for a few minutes then on the side until browned. pop in the oven on 180oC until cooked and serve with tenderstem brocolli & mash. make a sage butter sauce or pour on some traditional gravy or even add a little cream to some more pesto and heat in a pan. delish.
honduran prawns with red chilli pesto
400g of raw honduran prawns de-veined... wash & pat dry. add oil (I use extra virgin avocado oil) and a knob of butter to a pan, crush some garlic and add that too. pan fry the prawns and mix in a teaspoon of smoked paprika, when cooked add the red chilli pesto and heat through. serve with spaghetti (delish) or go for the fresh slices of cucumber; that's what I fancied this evening!
chicken, mozzarella & basil pesto loaf
so it's kind of a loaf... made in a loaf tin anyway! cut chicken breasts and layer them with mozzarella & dollops of basil pesto, top with a last layer of mozzarella... cook on 180oC for about 30 mins until the top is golden (there will be 'juices', just strain these off or use for the base of a cream sauce). serve with any veg of choice and large glass of chilled white, if the sun's out... large red if not!
cod loin cooked in butter & lemon, with parsley & cashew nut pesto & pancetta
a chunky piece of cod baked until the translucence turns just white and the flakes move apart. the parsley & cashew nut pesto, which you could swap for pea, mint & cashew is spread on the plate before anything else is cooked... layer it all and serve with a chilled white, perfect! Feel free to add potatoes and tenderstem broccoli.
pea, mint & cashew risotto with prosciutto shards
so tasty... finely dice about 3 inches of leek, adding this to a pan with sizzling butter in it and a dash of extra virgin avocado oil. sweat it until soft... add about 75g risotto rice (this will do one person), coat the rice and stir for a couple of minutes. get about 500ml veg stock (if using some wine then not so much stock). add the wine first and cook off the alcohol, then add the stock until the rice is done (there should still be a bite to the grains). dollop about 50g pea, mint & cashew pesto in and mix it in. add more cashews if you fancy, or/and shards of oven cooked prosciutto to give it a little crunch. serve with a large glass of chilled white.
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