Tuesday, March 27, 2012

2514. JICAMA and BACON with PESTO

1 onion, finely diced
1 bacon rasher, finely chopped
1 jicama, peeled, finely diced
Large handful basil leaves
¼ cup pinenuts, toasted
½ cup parmesan, grated
Olive oil
Parmesan, to serve

Heat an oiled frying pan over a medium heat, sauté the onion, bacon and jicama for 2-3 minutes. Place the basil and pine nuts in a mortar and using the pestle grind to a paste, add the parmesan, drizzle with olive oil and season. Spoon the pesto into the frying pan, combine. Spoon into a serving plate and grate over parmesan to serve.

bacon recipe courtesy of: Andy Ball, bel mondo, Gloucester Walk The Rocks NSW 2000, Australia, for Ready Steady Cook, October 11, 2011

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