There was a time I hadn't heard of pesto. Then came the time when I'd heard about it, but knew nothing about it. Then came the time when I first ate it. And then came the present. The time when I've heard about it, I know about it, I've eaten it, I make it and I experiment with different flavours. I've come a long way from asking a friend to bring me pine nuts from the US to using the humble peanut in my pesto.
At one time, I'd substitute pine nuts only with cashews. But I've become a bit more adventurous of late. Any nut and any kind of herb (needn't be a herb) and I've got a pesto going. To make it suitable for a lunch box, I added some mushrooms and some milk.
1 cup Macaroni, Cooked/Boiled with a little oil and salt
1 tbsp Olive Oil
2-3 tbsp Milk
1/2 cup Mushrooms, sliced
For the Parsley Pesto:
1/2 cup Parsley Leaves
1 cube Low Fat Cheese
2 tbsp Roasted Peanuts
2 pods Garlic
3 tbsp Olive Oil
1/2 tsp Chilli Flakes
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. Saute the mushrooms for 3-4 minutes. Add the pesto sauce and fry for a few minutes. Add the milk to get a sauce like consistency. Add the pasta and mix well. Season with salt and pepper.
A meal that comes together in minutes. There's not much chopping involved. And since I use a food processor to grind the pesto, there's no pounding to be done either. This is a perfect recipe for times when you want a nice meal and don't want to slave over the stove too much.
I hope all of you had a good Christmas. Happy Holidays!