I'd mentioned in a post that we'd started eating salads for lunch and I didn't post the other simple recipes for salad since then. So here's something that has been pending for 2 months now while I have been posting about cakes and kheer and pizza!
I had made pesto sauce with basil several times after the chef at Earth, the Italian lounge S and I can't have enough of, taught me how to make it. I don't use pine nuts, but use cashews instead. While walking down the aisles of Morning Stores, a specialty store in GK I, I noticed coriander pesto in their sauce section. That gave me an idea. I came home and a few days later I made this lovely salad for lunch.
1 cup Pasta, boiled
1 cup Capsicum, cut into strips
1/2 cup Baby Corn, cut into long pieces
1/4 cup Broccoli, cut into florets and steamed
For the Coriander Pesto:
1 cup Coriander leaves
1 cube Low Fat Cheese
2 tbsp Cashews
2 pods Garlic
3 tbsp Olive Oil
Salt and Pepper to taste
Grind together all the ingredients for the pesto. Toss the vegetables and pasta in the sauce.
This sauce makes a lovely spread for crackers and toast as well and in my opinion would make a great dip. The coriander flavour is lovely and I will be making this sauce more often as a pasta sauce as well.