Lemon-and-Herb-Pesto-Risoni-Salad-Thermomix-Recipe

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon-and-Herb-Pesto-Risoni-Salad_2

Lemon and Herb Pesto Risoni Salad


  • Author: The 4 Blades
  • Prep Time: 10 minutes + cooling time
  • Cook Time: 25 minutes
  • Total Time: 35 minutes + cooling time
  • Yield: 6

Description

Risoni is an ingredient we don’t often use, but it’s perfect when you want to whip something up quickly as it’s ready in no time! This salad is great as is, but why not add BBQ chicken, really crispy bacon or pancetta to make it a more substantial meal?

Recipe Tester Feedback: “A lovely, fresh salad that would be great for a side at a BBQ. I actually thought to myself, ‘I would be so proud to take that to a BBQ, because it looks really fancy!'” – Kate

No: Egg
Contains: Gluten / Dairy / Nuts


Ingredients

Pesto:

  • Parmesan cheese – 20g, or pecorino cheese
  • fresh herbs of choice – 60g, seasonal, leaves only
  • cashew nuts – 70g, or pine nuts
  • garlic clove – 1, peeled
  • lemon – 1, juice only
  • olive oil – 100g

Salad:

  • water – 1.2L, boiling
  • pasta – 300g, dried risoni
  • cherry tomatoes – 200g, baby, halved
  • cucumber – 1, sliced and quartered
  • feta cheese – 120g, cubed
  • fresh basil – 1/2 small bunch, shredded
  • fresh mint – 1/2 small bunch, leaves only, shredded
  • rocket – 60g, fresh leaves
  • salt
  • pepper

Alternate serving suggestions:

  • cooked meat – chicken, BBQ
  • bacon – crispy
  • pancetta

Instructions

Pesto:

  1. Add the Parmesan cheese (20g) to the bowl. Grate Speed 8 / 10 seconds.
  2. Add the herb leaves (60g), cashews (70g), peeled garlic clove (1), lemon juice (from 1 lemon) and olive oil (100g) to the bowl. Chop Speed 6 / 12 seconds. Scrape down sides.
  3. Chop again Speed 6 / 5 seconds. Scrape down sides. Set aside in a small bowl.

Salad:

  1. Without washing the bowl, add boiling water (1.2L) and risoni (300g) into the mixer bowl. Program 10 minutes / 100C / Reverse+Speed 2, measuring cap on.
  2. Drain the risoni and rinse under cold tap water. Drain well before returning the risoni to the mixer bowl with the reserved pesto. Combine Reverse+Speed 3 / 10 seconds. Add the risoni to a large salad bowl.
  3. To the risoni, add the halved cherry tomatoes (200g), sliced cucumber (1), cubed feta (120g), shredded basil (1/2 small bunch), shredded mint leaves (1/2 small bunch) and rocket leaves (60g). Mix to combine and season well with salt and pepper.
  4. You can choose to serve this warm or transfer to the refrigerator to cool completely before serving.
  5. Enjoy!

Notes

Cannot be frozen

Keywords: Free Thermomix Recipes, Lunch & Dinner Thermomix Recipes, Thermomix Side Dishes, Vegetarian

CONTACT US

1 + 9 =

questions@the4blades.com

© Copyright 2021 The 4 Blades

ABOUT   |  SHOP   |  PODCAST  |  FREE RECIPES  |  LOGIN

ABOUT   |  ISSUES  |  PRICING
PODCAST  |  SUPPORT  |  LOGIN

© Copyright 2018 The 4 Blades