Corn cob, crispy cheese crumb, homemade (pine nut-less) pesto - this is one extremely delicious way to get your veg! #RecipeForLife
- 4 cobs of corn, husks and silks removed
- 100 g (1 cup) finely grated parmesan
- 1 cup basil leaves
- 2 garlic cloves
- 2 anchovies
- 2 tbsp sunflower seeds, toasted
- 1 tbsp chia seeds
- 1 red chilli, seeded and chopped
- 1 lemon, juiced
- 2 tbsp finely grated parmesan
- 125 ml (½ cup) olive oil
- freshly ground black pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180°C.
Line an oven tray with baking paper and sprinkle 1 cup grated parmesan evenly over the base. Bake for 5-10 minutes or until crisp and golden. Remove and set aside. When cool, place the parmesan crisp in a plastic bag and crush with a rolling pin to make a crumb.
For the pesto, place all the ingredients in a food processor and blitz until smooth.
When ready to serve, cook the corn in a saucepan of lightly salted boiling water for 5 minutes or until tender. Drain well, then place on a tray and coat with the pesto. Sprinkle with the parmesan crumbs and serve immediately.