We are just back from a short holiday which we were planning since long and I'm happy that it finally happened :) We had many cherish able and memorable moments that I am struggling to get back to the routine now....hope it doesnt take time with mittus school reopening tomorrow after her 5 day vacation. So stay tuned for the pics...but guess it will take time to sort out the pics first :)
Happened to see a almond pesto recipe in a magazine, I tweaked it and came up with this recipe....The pesto recipe is a very simple yet delicious pasta recipes I've ever tasted. This is sure a healthy alternate to the cheesy pasta recipes, so do give a try and see.
Cilantro Almond Pesto Recipe - Ingredients
Cooking Time: 15 mins
Fusilli pasta - 3/4 cup
Cilantro(Coriander leaves) - 1/2 cup packed
Almonds(Badam) - 15
Garlic - 3 pearls halved
Green Chillies - 1 chopped
Olive oil - 1/2 tsp
Salt - to taste
1.Soak almonds in hot water for 5mins, then peel off the skin and keep aside. Cook pasta with enough water(till immersing level) along with oil and salt.
2.Drain water and set aside. In a pan, dry roast garlic and green chillies - switch off, cool down and grind it along with cilantro and almonds.
3.Grind it to a semi coarse paste. Sprinkle little water to make it like chutney consistency. Transfer the cilantro almond pesto to cooked pasta , add salt and mix well until the pesto is coated well with the pesto.
The fresh flavour of cilantro and roasted garlic with almonds - should say it took the pasta to a whole new level.
- You can use the pesto for any type of pasta.
- The pesto can be made in advance and stored(refrigerated). It keeps well for 3 days.
- Adding oil while cooking pasta always helps to avoid sticking.
Labels: Italian Cuisines, Pasta and Noodles Recipes, Pasta Recipes