Monday, 2 February 2015

The secret chef Pesto pasta

2 cups basil leaves
1 cup mint leaves
3 cloves garlic
1/4 cup grated parmesan cheese
1/4 cup lightly toasted pinenuts/walnuts (chopped) Zest of 1 lemon
1/2 cup olive oil
Salt and pepper
Place garlic,nuts,cheese in food processor and blend together adding olive oil if necessary. Thereafter add basil,mint,zest and olive oil and blend till well combined.add salt and pepper to taste.cover with olive oil and store in refrigerator for upto 1 week.
300g pasta of choice( cooked aldante)
3-4 chicken fillets ( cut)
Yellow and red bell peppers (sliced)
 Broccoli sprouts (optional)
1 onion (sliced)
1 fresh cream
Stirfry onion and peppers seperately in abit of olive oil( peppers must still be crisp).blanch broccoli sprouts.keep veggies aside.stirfry chicken with crushed garlic,green chilli,lemon juice,salt and pepper.add to veggies.take 1/2 -1 cup pesto and heat in a saucepan with olive oil.add as much fresh cream as desired.can add pasta water to thin down sauce aswell.throw sauce over remaining ingredients and mix till well combined.can add siced green and red chilli for extra kick.similar to simply asias green pesto dish.enjoy.
Can also make another dish with leftover pesto using yeast dough,slices of mozzarella,seasoning, sundried tomatoes,parmesan and olive oil.the secret chef

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