(Lima) Beans and Delhi Cha(a)t

Monday, December 05, 2005

Pesto Time

Ok, pasta lovers, this one is for you. Lately we've been talking about herbs in the blog so how about we continue doing so. For those who already know what pesto is, you know which one I will mention. For those who don't... well... I'm talking about basil. Taht's right. Behind every pesto sauce is basil (in some regions this is called albahaca or St. Joseph's wart) as well as it's close relative, spinach. What is pesto? Well it's a green sauce for spaghetti. If you are tired of your pomarolla (tomato-based) sauce give this a try, I guarantee you will enjoy the new flavor.


1/2 kg. Spaghetti
3 tablespoons oil
1 chopped white onion
salt & pepper
1/2 tbsp. garlic
1/4 kg. spinach ()
100 gr. fresh cheese (white cheese)
1 small tie of basil
10 brazilian nuts (we also use pecans)
1/2 cup of evaporated milk (the one you need to add water to)


First of all, boil some water and then put both the basil and spinach into this water. Leave there for less than a minute and take them out. This is called "bleaching". (they will not actually turn white but that is the name) ;)

In a pan put the oil, onion and garlic. Fry till they turn brownish.

In a blender (if you have the small plastic container for the blender do it there instead of in the the large glass container) put the milk and nuts and blend. Then add the cheese, the spinach, basil, the mix of garlic and onion, salt and pepper. Blend again. The result will be a thick green mix. Pour this mix on your spaghetti and make sure you add lots of parmesan.

That's it! Easy and delicious. Try it and let us know :) Enjoy!


4 comment(s):

Cesar, the photo of your basil is lovely. I love spaghetti and the pesto sounds delicious.

By Anonymous Anonymous, at 2:40 AM  

Hi Cesar, the photo of your basil looks great. I love spaghetti and this sounds delicious with pesto.

By Anonymous Anonymous, at 2:42 AM  

Thanks for the comment Mae. The photo I actually borrowed from the web *blushes*. I hope you get to try this sauce and enjoy it. If you do, let me know how it was. Best!


By Anonymous Anonymous, at 8:35 AM  

Mmm, I tried it too. More on that soon...

By Anonymous Anonymous, at 11:58 AM  

Post a comment

<< Home