Pesto Sauce Spaghetti

Well this one is one of the healthy known sauce, surprisingly it tastes very good without garlic too. A blend of greens with durum spaghetti is the way to go guys.  So here we go; If you check online recipes of pesto sauce it requires parmesan cheese, unfortunately i did not have that cheese available, so i just added 1 slice of sandwich toast cheese to the sauce.

Ingredients (Serves 3)

  • 350gms Spaghetti and enough water to boil them
  • 10ml olive oil for the spaghetti
  • Salt to taste
  • 1 tbsp ginger chilly paste

For the sauce

  • 15 leaves of green spinach (Palak)
  • 1 cup fresh basil leaves (if you dont have fresh basil, you can use 2 tbsp of dry basil)
  • 6 – 7 pieces whole walnuts (Akhrot)
  • 1/2 tsp crushed Black pepper
  • 60ml olive oil for the pesto sauce
  • Lemon Zest approx to 1/2 to 1 tbsp (this ingredient is the most important)
  • 1/2 a lemon squeezed Juice
  • 1 slice of cheese (1 tbsp of parmesan cheese if its available)

Method

  • Boil the spaghetti in an open pan for 7 to 9 mins, with salt and some oil,once its cooked, drain it out in a sieve and run it under fresh water, add the olive oil and keep aside
  • Blanch the spinach and basil leaves in water for 10 mins, remove them into ice cold water and blend it in a blender
  • Now place walnuts, olive oil, lemon juice, lemon zest, Black pepper powder and salt, blend it to a smooth paste (if you use dry basil, then add it to this walnut paste)
  • In a pan, heat oil and add ginger chilly paste, add the spinach and basil puree, let it cook for a while, add some salt and once it thickens, add the walnut paste and mix well, i added a slice of sandwich toast cheese too.
  • Now pour this pesto sauce on the spaghetti and mix well, garnish with black pitted olives

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