My quick meals for unexpected lunch "guests" (ie. my hubby, aka The Official Taster) are often pasta with all sort of vegetables available in the fridge. And if you have a good homemade pesto and Parmesan, then all is fine. I'm a pesto lover - either basil traditional pesto or any version with rocket, mint or even parsley will do.
It took me little over 10 minutes to fix us lunch. Spaghetti cooked with a pinch of salt and olive oil, some peas, a couple of spoons of Cilantro & Almond Pesto topped with Parmesan and halved tomatoes.
Cilantro & Almond Pesto*
50 grs cilantro leaves (picked and chopped)
1/2 garlic glove
4 Tbsp bleached almonds (toasted)
50 ml olive oil (best quality possible)
1/2 cup grated parmesan
Put almonds in a saucepan with a little olive oil and toss for a couple of minutes, just to warm through. Pound the garlic with a pinch of salt and cilantro and bash. You can either use a food processor or a pestle and mortar - I prefer the latter. Remove to a bowl. Bash almonds and add to cilantro puree. Add half the cheese, some olive oil and stir. Season to taste. Add most of the remaining Parmesan and some more oil. Keep doing so until you get the right taste and consistency.
*Quantities not mandatory - adjust as you find necessary.
1 comment:
I got inspired by your post and bought some coriander to make this pesto again. Love the bottom shot.
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