Recipe: Pesto beef with Mediterranean vegetables
As much as I love collecting and trying new recipes, there are some times when I have a particular craving and I know I won’t find the recipe in a cookbook. Luckily, it wasn’t anything too crazy or complicated to make. Hope you like it as much as I did.
Pesto beef with Mediterranean vegetables
This is an easy healthy meal you can make in a baking tray.
Ingredients
Vegetables
- 1 medium eggplant
- 3 zucchinis
- 1 medium capsicum
- 1 medium fennel
- 1 medium onion
- 200 g Portobello mushrooms
- drizzle of extra virgin olive oil
- salt
Pesto
- 3 cloves garlic
- 1 bunch basil
- 1/2 cup extra virgin olive oil
- 1/4 cup walnuts
- 1/4 cup macadamias
- 1 tbsp lemon juice or red wine vinegar
- salt and pepper
Beef
- 2 tbsp fat of choice
- 1 kg ground beef
- salt and pepper
Instructions
- Preheat oven at 170°C.
- Chop the vegetables in large chunks, place in a large roasting tray, season with olive oil and salt.
- Wrap garlic cloves, unpeeled, in foil and place in a corner of the roasting tray.
- Roast vegetables for 40-50 minutes.
- Turn off oven and remove garlic from tray (leave the tray in the oven to keep the rest of the vegetables warm), squeeze cloves into the jug of a food processor or blender along with the rest of the pesto ingredients. Process until it reaches desired consistency, season to taste.
- Heat fat of choice in a saucepan and brown meat. Season with salt and pepper, stir until cooked through.
- Mix beef and pesto and serve on top of vegetables.
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2 Comments
Sara | Belly Rumbles (@bellyrumbles)
I like the idea of the pesto being made with walnuts and macadamia nuts
lateraleating
Pistachios work beautifully, too.