Pesto is a sauce originating in Genoa in the Liguria region of northern Italy (pesto alla genovese), and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano-Reggiano (Parmesan cheese), and Fiore Sardo (cheese made from sheep’s milk). The dish below is an all time favourite of mine. With bursts of flavour, this simple dish is just perfect for a light lunch or a ladies get-together! So, Let’s get started
Ingredients for Pesto Sauce:
• Basil (Tulsi) one bunch • One clove garlic
• 1/2 cup roasted Almonds (roast in a pan for a few minutes)
• 1 lemon
• Salt to taste
• 1/2 cup Extra Virgin Olive oil
Place the roasted almonds and garlic in the bowl of the food processor and process for 15 seconds. Now add the basil leaves, salt, lemon rind and some lemon juice. With the processor running, slowly add the olive oil. Blend together till you get a rough paste. Your pesto is ready! Simple, isn’t it! Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
I’m using spaghetti but you can go ahead and try other pasta varieties like Penne or Fusilli!
Get the spaghetti cooking in boiling water. Add some salt as this will season the pasta as it cooks! Do add a dash of oil and stir the pasta occasionally to ensure it does not stick.
To check your spaghetti, take a strand to see if it’s done. I like mine just a tad bit more well done so I leave mine to cook just a little bit longer. Once ready, drain all the water and add to your mixing dish. Add the pesto and mix well. Voila! Your pasta is ready.
To serve, top spaghetti with some olives and basil leaves or even some cherry tomatoes and a dash of Olive oil if you like! Its traditional to garnish with grated Parmesan cheese so that’s another option too!
Ms Aditi Pathak Is based in Singapore. Widely travelled and from a Services background, cooking is one of her many passions.