It was an honour to be invited into Chef Heinrich Koen’s kitchen at his fabulous restaurant, House of H, in Cape Town.
As many chefs already know, Pesto Princess pesto sauces and pastes are available to order in bulk (wholesale orders only), and over the years, we’ve so appreciated Heinrich’s support. We were curious to learn how Heinrich uses our products to create his signature dishes, so we headed to the top of town, to his industrial-feast-for-the-
Thank you, Heinrich and Christina (his wonderful wife) for sharing some fantastic recipes with us (shared below) and for showing us how you put Pesto Princess products to work in your kitchen.
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With love and much finger-licking
House of H – A Feast for the Senses
Heinrich and his wife, Christina, have been the visionaries and leaders behind many of Cape Town’s best-loved restaurants. Heinrich spent several years working for the Madame Zingara Group. This potent, yet laid-back duo met while working together at Cafè Paradiso. Heinrich set up the Company’s Garden Restaurant and also spent years travelling the world, working with the likes of Jamie Oliver and Aldo Zilli.
The vibe at House of H? Think industrial space, turned into a feast for the senses with graffiti and a real wood-burning stove on which some dishes are cooked. And it’s sooooo relaxed! It’s just the kind of place you can make your local, heading there after a long week to feast on their famous burgers, steaks and ever-changing salad selection.
250 g oyster mushrooms
150 g button mushrooms
250 ml cream
150 ml vegetable stock
Pesto Princess Basil Pesto, as desired
80 g chopped fresh basil
250 g tagliatelle pasta
Salt and pepper, to taste
Flash fry the mushrooms for a few minutes before adding the cream, stock, and Pesto Princess Basil Pesto. Stir the sauce through your cooked pasta and top with fresh basil. Season to taste.
#LoyalRoyals, this dish is SO good. You just have to try it, either in your own kitchen or head down to House of H.
Chicken, Sundried Tomato & Red Pesto Pasta
400g chicken breast fillet, sliced or cubed
2–3 spring onions, sliced
Handful cherry tomatoes, chopped in quarters
50 g–100 g sundried tomatoes, sliced
Pesto Princess Red Pesto, as desired
200 ml vegetable stock
Penne pasta 250g
Salt and pepper to taste
Fry the chicken until cooked, and then add the spring onions, cherry tomatoes, sundried tomatoes, Pesto Princess Red Pesto and vegetable stock. Give it a good stir and let it warm through. Add the cooked pasta and season to taste.
Grilled Aubergine & Chimichurri
Aubergines (as many as you like!)
Pesto Princess Chimichurri
Salt and pepper to taste
Chop the aubergines into big chunks. Rub them with generous dollops of Pesto Princess Chimichurri. Season well and drizzle with olive oil. Bake for 20–30 minutes at 180⁰C.
Grilled Pineapple Slices with Harissa
Fresh pineapple, sliced
Pesto Princess Harrisa Paste
Fresh mint, chopped (keep some aside for garnish)
Toasted coconut flakes
This one is super simple but what a wonderful, unique combination of flavours! Rub the pineapple with Pesto Princess Harrisa Paste and sprinkle over with mint. Grill until soft either in a pan or on the braai. Once char-grilled, sprinkle with coconut flakes and garnish with fresh mint.
Order in bulk
In the food services, hotel, catering or restaurant industry and would like to order our Pesto Princess products in bulk? Get in touch with us (email@example.com) and we’ll connect you with your favourite distributor.