Adding a twist to the authentic Italian Pesto, here’s a delicious recipe that uses cashew and sunflower seeds, making your pasta even more nutritious. While cashews add richness to the sauce, sunflower seeds bring in high amounts of fibre and Omega-6 fatty acids. Try this quick, yummy recipe that can be made in just 15 minutes.
- 3 cups Fusilli, or any pasta of your choice
- 2 cups fresh basil leaves
- ⅓ cup cashews & sunflower seeds [mixed in equal quantities]
- 4 small garlic cloves
- 1½ tsp lemon juice
- ¼ cup freshly grated parmesan [optional]
- 9 cups of water
- Salt for taste
Add the basil, cashew nuts, sunflower seeds, garlic cloves in a blender or mortar and pestle. Sprinkle some salt as per taste and blend it into a coarse paste. Do not add cheese or grind it down to a very fine paste.
Add the juice of half a lime, and one or two tablespoons of extra virgin olive oil halfway to help loosen up the paste. Transfer it to a mixing bowl and gently stir while adding in a ¼ cup of grated parmesan.
Check for taste again and add salt or olive oil if needed.
Bring about 9 cups of water to a boil in a saucepan and add 1½ tsp of salt and stir well.
Then, add 3 cups of pasta to the boiling water and stir for the first 30 seconds to avoid any clumps. Cook on medium heat until al dente (almost cooked, but still firm to the bite) for 6-8 minutes stirring occasionally.
Drain the pasta once cooked and toss with as much pesto as you like. Plate it well and garnish with a sprinkle of grated Parmesan.