Pesto Pasta
INGREDIENTS
Main:
- 100g Basil Leaves
- 80g Corn Oil
- 30g Roasted Pine Nuts
- 10g Garlic
- 10g Grated Parmesan Cheese
- 5g Salt
- 5g White Pepper Powder
- 1kg Ice Cubes
Sauce:
- 500g Desired Pasta Type
- 5g Chopped Garlic
- 2 tablespoon Cooking Oil
Garnish:
- 20g Grated Parmesan Cheese
- 10g Chopped Italian Parsley
- 5g Fresh Cracked Black Pepper
- 30ml Extra Virgin Olive Oil
Step 1 – Pesto Mixture
- Boil water in a medium sized pot and salt it.
- Upon boiling, blanch the basil leaves for 1 minute, then chill them in a container with ice cubes and water.
- Squeeze the excess water from the basil leaves, then blend them with corn oil, roasted nuts, garlic, cheese, salt and pepper using a Food Processor or blender.
- Make sure ingredients are packed together before blending them into a paste.
Step 2 – Pasta
- Boil water in a medium sized pot and salt it.
- Add pasta once the water boils, and cook the pasta according to the recommended timing on the packaging.
- In a slightly heated medium sized pan, add cooking oil and lightly fry the garlic.
- Turn down the heat to allow more time for the pasta to cook till it almost reaches its desired timing.
- When the pasta is left with about a minute to being fully cooked, add 5 tablespoons of pesto mixture and tossed it evenly into the pan with garlic.
- After the pasta is cooked, strain and toss it together with the pesto. Add some liquid from the water from the pasta if needed, to moisten the pasta.
- Garnish with parsley, cheese, olive oil, rock salt and cracked pepper.
Recipe by Bosch
