Sunday, May 17, 2020

Cilantro Pesto Pasta


Cilantro pesto
300 g - Pasta (uncooked)
½ cup - Chopped tomato
½ cup - Capsicum
½ cup - Sliced mushrooms
1 tsp - Olive Oil 


  • Cook pasta according to package directions. Drain the cooked pasta and set aside.
  • Saute the vegetables in olive oil over medium heat and cook for 5-6 minutes till vegetables are cooked.
  • Add the cooked pasta to the pan in along with the vegetables and toss them well.
  • Add the pesto to the pan and toss it nicely.
  • Sprinkle some crushed pepper corns and parmesan cheese on top and serve it hot.

Cilantro Pesto
           Yields: 1.5 cups of pesto


½ cup - Mint leaves
2 Cups - Fresh cilantro
1 oz - Parmesan cheese
3 Tbsp - Extra virgin olive oil
¼ cup - Walnuts
1/4 Tsp  - Salt
2 - Red Chilies 
2 Tsp - Ginger Garlic paste


  • In a food processor drop all ingredients except olive oil and process it.
  • Scrape the sides down and drizzle olive oil, pulse the machine till all the oil is well     
  • Spoon it out and use as required. 

Note: This stays good for a week in the refrigerator and freezes well in case you decide to make it in large quantities.

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