460g Vine or Cherry Tomatoes, cut in half
6 Tbls fresh Pesto
1 Tbls Olive Oil
Salt and Pepper
3 cloves Garlic, minced
Fresh Parsley, chopped
Fresh Basil, chop only before use
500g pre-cooked Brown Lentils
Rocket and Chard Lettuce
Pre-heat oven to 220°C.
Put the chipolatas in a shallow roasting tin. In a bowl add the halved tomatoes and gently stir in 3 tablespoons (half) of the pesto so that the tomatoes are fully coated, then add to the roasting tin along with the chipolatas. Season with salt and pepper and drizzle with olive oil. Roast for 20 to 25 minutes or until sausages are cooked, shaking halfway through. Set aside.
Cook lentils according to packet instruction. Transfer to a bowl and add the remaining pesto.
On a platter lay down the salad leaves and rocket and spoon over the slightly cooled lentils.
Slice the sausages into chunks and arrange over the lentils, along with the tomatoes.
To serve scatter over chopped basil and parsley.
2 cups fresh Basil, ½ cup grated Parmesan or Kefalotiri, ½ cup Olive Oil, 1/3 cup Pinenuts or can substitute with Walnuts, 3 cloves Garlic, minced (about 3 teaspoons), Salt and freshly ground Black Pepper.
Place basil leaves and pinenuts in a food processor and pulse several times. Add garlic and kefalotiri and pulse several times more. While the processor is running slowly add the olive oil in a steady stream. Doing this while the processor is running will help keep the oil from separating. Occasionally stop to scrap down the sides of the processor.
Stir in salt and black pepper to taste.
Toss with pasta for a quick and healthy sauce or over baked potatoes or spread on toasted slices of bread.