Pesto is one of those things that I love today but didn't quite know about while growing up. The very first time I heard about it was about 5 years ago. A colleague, who had grown up in the US, told me about it one day while recounting her first cooking experience. So, after trying it out at several restaurants, I decided to make it at home. I made a coriander pesto sometime last year. And whenever I could lay my hands on basil, I made basil pesto. I asked a friend to bring me pine nuts from the U.S. And she did. For the very first time I made basil pesto with pine nuts. I didn't pound the nuts in a mortar, but used my food processor instead.
1 cup Spirali Pasta, Cooked/Boiled with a little oil and salt
1 tbsp Olive Oil
1 tbsp Milk
For the Basil Pesto:
1/2 cup Basil Leaves
1 cube Low Fat Cheese
2 tbsp Pine Nuts
2 pods Garlic
3 tbsp Olive Oil
Salt and Pepper to taste
Grind together all the ingredients for the pesto.
Drain the pasta and keep aside.
Heat the olive oil in a saucepan. Fry the pesto sauce in it for a few minutes. Add the milk to get a sauce like consistency. Add the pasta and mix well.
This is one of the simplest dishes I have come across and I make it as often as I can. I'm sending this super simple dish to Mathy who is hosting this month's JFI. The ingredient is one of my favourites: garlic.