Basil Pesto with Penne Rigata Pasta

Name: Basil Pesto with Penne Rigata Pasta
Total time: 900 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1/2 cup Olive oil; 1/2 cup Walnut (nut of your choice); 2 cups Basil leaves; 4 cloves garlic; 1 tsp Red pepper flakes (optional); Required Salt; 1/2 cup Freshly grated Parmigiano-Reggiano; 4 c cooked pasta

Lakshmi Sridharan Ph D @cook_19872338

USA

#hmi Pesto is a sauce of crushed basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil, typically served with pasto. Italians usually use pine nuts in pesto. I used walnut
Our native California walnut is world famous.. Walnuts are rich in healthy omega-6 HDL cholesterol, protein, minerals, and vitamins

Lakshmi Sridharan Ph D @cook_19872338

Saved

Ingredients

15 mins

6 servings

To make the pesto:
1/2 cupOlive oil
1/2 cupWalnut (nut of your choice)
2 cupsBasil leaves
4 clovesgarlic
1 tspRed pepper flakes (optional)
Required Salt
1/2 cupFreshly grated Parmigiano-Reggiano
4 ccooked pasta

Saved

Steps

15 mins

1

Prepare a checklist. Keep the necessary items near the cooking area.
2

Prepare a checklist. Keep the necessary items near the cooking area.
3

Wash the basil leaves in cold water thoroughly. Remove the moisture with a towel.
Use a food processor or blender. Add 1/4c olive oil. Add garlic and blend; then add the nuts and blend. Place the basil leaves and the freshly grated cheese a cheese in the blender. Pulse a few times. Salt to taste. You may add chili flakes. Add the remaining olive oil. Pulse a few times Until the puree turns into a chunky sauce. Scrape the pesto that sticks to the side. Mix everything together.
4

Transfer the pesto to a bowl. Add pesto to the cooked pasta in a bowl and mix. You may add more cheese if you like it cheesy. Also garnish with basil leaves, sprinkle pepper powder on top to garnish. Pasta with aromatic pesto is ready for your eating pleasure

Saved

Cooksnaps

Saved

Lakshmi Sridharan Ph D @cook_19872338

on April 02, 2024 19:54

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography