Ingredients

4 Servings

Produce

  • Whole Sweetcorn 3

  • Fresh Basil 80 g

  • Shallot 1/2

  • Parsley 30 g

  • Garlic Cloves 2

Pantry

  • Extra Virgin Olive Oil 150 ml

Dairy & Eggs

  • Grated Parmesan Cheese 25 g

Spices

  • Salt 2 tsp

  • Black Pepper 1 pinch

Preparation

  1. Roast Sweetcorn

    Preheat oven to 205C. Rub sweetcorn with olive oil, salt & pepper. Roast on a baking tray in oven for 12 to 15 min.

    • 3, halved Whole Sweetcorn
    • 1 tsp Salt
    • 1 pinch Black Pepper
    • 6 1/8 tsp Extra Virgin Olive Oil
  2. Make Pesto

    Combine ingredients in a food processor. Blend on low until chopped well.

    • 2 Garlic Cloves
    • 120 ml Extra Virgin Olive Oil
    • 1/2 Shallot
    • 80 g Fresh Basil
    • 30 g Parsley
    • 25 g Grated Parmesan Cheese
    • 1 tsp Salt
  3. Taste

    Place corn on a platter & top with the pesto sauce. Garnish with more parmesan & parsley leaves.

Nutrition

  Amount per
serving
Daily value percentage
Calories 460 kcal  
Total Fat 37.0 g 47%
Total Saturated Fat 6.0 g 31%
Unsaturated Fat 31 g  
Cholesterol 5 mg 2%
Sodium 1300 mg 60%
Total Carbohydrate 28 g 10%
Fiber Total Dietary 3 g 12%
Sugars Total 9 g  
Protein 7 g 14%
Vitamin C 22 mg 25%
Calcium Ca 95 mg 8%
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By Innit Culinary Team