I have a thing for Italian cuisine and especially when it comes to pasta, I can have it anytime of the day . So this year I have planned to make atleast 2 varieties of pasta a month. I like to use farfalle , its fun to cook and serve it. So yestarday I thought of making pesto sauce with basil , jalepenos and pumpkin seeds , but my pumpkin seeds were over so I replaced it with toasted almonds. 😉

PESTO SAUCE INGREDIENTS

Jalepeno – 9 to 10 pieces
Basil –250 gms
Lime juice – 2 tsp
Salt as per taste
Black pepper powder – 1/2 tsp
Toasted Almonds / Pumpkin seeds / Walnuts – 1/2 cup
Olive oil – 1/2 cup
Garlic –  3 to 4 cloves

You can refrigerate the pesto sauce in a jar for 2 to 3 days with vinegar.

INSTRUCTIONS

1. Using a food processor grind all the ingredients mentioned to make the pesto sauce.
2. In a pan boil the pasta as per instructions on the packet until al dente and drain well, dont over cook the pasta.
3. Take a pan,heat oil over medium, saute black olives for 1 to 2 minutes add the pesto and turn of the gas. Fragrance should be pretty delicious about now!
4. Toss pasta with pesto.
5. You can garnish with dry parmesan.

Serve hot with garlic bread.