OSTRICH RUSSIAN BAGUETTE WITH LETTUCE, TOMATO AND BASIL PESTO
Ingredients: 500 g KLEIN KAROO OSTRICH RUSSIANS (6 per pack) * 1½ long French bagettes * 3 tomatoes, thinly sliced * butter lettuce * 60 ml basil pesto
Method: KLEIN KAROO Ostrich Russians are ready to eat – cold or hot. Heating options: Place the Russians in a bowl of boiling water for 5 minutes or fry the Russians in 5 ml olive oil or butter until heated through. Cut baguettes in six pieces. Fill with lettuce, tomato, Russians and a dash of pesto.
Ingredients: 4 x 250 ml basil leaves * 2 ml salt * 2 ml freshly ground black pepper * 4 – 6 plump cloves of garlic * 30 ml nuts (pine-nuts, cashew nuts, walnuts or almonds) * 125 ml extra virgin olive oil * 60 ml Parmesan cheese
Method: Place basil leaves in the bowl of a food processor and chop very ?nely. With the blade running, slowly add the olive oil in a continuous trickle until pesto is of a soft but not runny consistency. Add the Parmesan cheese. Makes approximately 300 ml pesto.