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.
- Using a food processor grind all the ingredients mentioned to make the pesto sauce.
- In a pan boil the pasta as per instructions on the packet until al dente and drain well, dont over cook the pasta.
- 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!
- Toss pasta with pesto.
- You can garnish with dry parmesan.
Serve hot with garlic bread.