Lots of fresh mint leaves and coriander bunches in the fridge really tempted me to make this Pesto. Though I am a hardcore fan of the regular Basil Pesto, I tried this version and served with a butterfly shaped Farfalle Pasta. It was indeed very tasty with few coats of Olive Oil, Parmesan Cheese on its top. I customized the Pesto and made it little spicy as we wanted. With a side of Minestrone Soup, I tried to bring some Italian Flavour into our Kitchen during dinner last night....
Ingredients
Coriander Leaves Bunch - 1 BigMint Leaves - 1 Bunch
Walnuts - 1 Full Handful or 1 Cup
Garlic Pods - 2 or 3
Black Pepper Seeds - 1 tsp
Lemon Juice - 1/4 Cup
Grated Parmesan Cheese - 1 tbsp
Green Chili - 1 Medium
Salt - To Taste
Olive Oil - 1 tbsp
Method
Roast the raw walnuts slightly on medium heat. Switch off the flame. On the heated pan, add the coriander leaves, mint leaves, garlic pods, green chili, black pepper seeds and toast them slightly with the existing heat. Grind them together with all the other ingredients in a mixer grinder coarsely. ( Not a fine paste ). Store it in a glass container as we might use it for a week.
Pasta with Mint Coriander Pesto
Cook the Pasta with little salt and keep them ready. In the cooking pan, add 3 tsp of Olive Oil. When its heated, add the cooked pasta and few spoons of Pesto as required and required amount of salt, black pepper powder and stir them nicely for 2-3 minutes. Add grated Parmesan cheese on its top just before serving on the plate. A healthy, quick meal is fixed and also a good treat for the kids.
No comments:
Post a Comment