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Vegetable Potjie with Basil Pesto

Vegetable Potjie with Basil Pesto

Khoi kos with a twist… Fyndraai’s Shaun Schoeman has created a melting pot of Cape cuisines. Try his Vegetable Potjie with Basil Pesto…

Vegetable Potjie with Basil Pesto

Khoi kos with a twist... Fyndraai’s Shaun Schoeman has created a melting pot of Cape cuisines. Try his Vegetable Potjie with Basil Pesto... Recipes Vegetable Potjie with Basil Pesto European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 500g potjiekos potatoes, washed
  • 2 packets fresh mushrooms, washed
  • 1 packet pattie pans, washed
  • 4 medium onions, sliced
  • 4 medium tomatoes, diced
  • herbs of your choice
  • salt and pepper to taste
  • oil
  • Basil pesto (makes 1 cup)
  • 2 cups fresh basil leaves
  • 1∕3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • ½ cup extra virgin olive oil
  • ½ cup freshly grated Parmesan, Reggiano or Romano cheese
  • salt and pepper to taste

Instructions

  1. To make the pesto, combine the basil with the pine nuts and pulse a few times in a food processor. Add the garlic and pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
  2. For the potjie, use about a metre of heavy duty foil and line a baking tray with half of it, leaving the other half free to fold over. Oil the bottom of the foil that is to be in contact with the veggies. Add the veggies, spices and herbs. Fold the foil over and seal the contents in by folding the edges of the foil over twice. Make sure the foil does not tear. Place the foil parcel of veggies in a three-legged or flat-bottomed No. 1 potjie and cook for 1 to 1 ½ hours. Lastly, add a heaped tablespoon of the basil pesto to the veggies, stir and allow to cook for a further 5-6 minutes. Season to taste and serve.

 

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