Ingredients

4 Servings

Produce

  • Whole Sweetcorn 3

  • Garlic Cloves 2

  • Shallot 1/2

  • Fresh Basil 80 g

  • Parsley 30 g

Pantry

  • Extra Virgin Olive Oil 150 ml

  • Black Pepper 1 pinch

Dairy & Eggs

  • Grated Parmesan Cheese 25 g

Spices

  • Salt 2 tsp

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.

Suggested Meals

Paleo Pumpkin

Pancakes

Salmon

Fillet

Chicken

Breast

Classic Beef

Burger

Paleo Mixed

Berry Pancakes

Nutrition

  Amount per
serving		 Daily value percentage
Calories 460 kcal  
Total Fat 37 g 47%
Total Saturated Fat 6 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