CREAMY PESTO SPAGHETTINI

                   

                          I love this version of pesto. You can make it simple and light.....or you can add in some cream and make it more exciting. Iv been making this recipe for almost 7 years now and we still havn't gotten bored of it. My daughter Aaliya has been eating it since she turned one. She's gonna turn 8 soon and this recipe still tops her list of 'favourite foods'. She can smell pesto a mile away!!!!No. Im not joking.

                          This recipe for pesto is definitely for rainy days. It keeps fresh in the fridge for upto 1 week. Just drizzle some extra virgin olive oil over the pesto and store it in a clean dish. I usually double the recipe as we all love it.

                          The possibilities to use this pesto are endless. I can smear it on the bread for a grilled chicken sandwich or a tortilla wrap............or can just spoon in some pesto over some boiled pasta and you're ready to go! You can make it more exciting by adding in grilled chicken, smoked salmon, sauted veggies....and the list goes on....I remember I used to sneak in bits of blanched spinach or broccoli while blending the pesto for my fussy toddlers! There you go......mamas of fussy eating toddlers....one more recipe to try !



INGREDIENTS:

Sweet Basil - 50 g, stems discarded and washed
garlic - 2 cloves
pinenuts - 1/4 cup
parmesan cheese - 1/4 cup, grated
lemon juice to taste (about 1-2 tbsps)
extra virgin olive oil - 1/4 cup or more
salt and pepper to taste
parmesan shavings, extra

optional
cooking cream
sliced black olives
chopped sun dried toatoes
grilled chicken
smoked salmon

PROCESS:
  • Put the sweet basil, garlic, pinenuts, salt, pepper, lemon juice and half of the extra virgin oil in a blender and pulse till it comes together.
  • Add the cheese and the rest of the olive oil and pulse once or twice.
  • Pesto done. :)
  • Just spoon the pesto in a clean dish and drizzle some extra virgin olive oil on top. 
  • Can refrigerate  and use upto 1 week.
how to use the pesto:
  • Cook the required amount of spaghetti as per instructions and drain. Spoon in the pesto as needed and mix. You can add in any veggie or cooked meat of your choice. Top with parmesan shavings and serve.
                                                                                   OR
  • If you dont mind indulging ....To a saucepan add about 1/4 cup cooking cream and 1/3 cup water and simmer. Add in adequate amount of spaghetti and the pesto and stir. When the spaghetti and all come together switch off the flame. You can add in any veggie or cooked meat of your choice. Top with parmesan shavings before serving. 

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