Monday, June 09, 2014


Resipi yang unik dan menarik. Pertama kali mencubanya di THEORY KITCHEN milik Chef Zam. Pada mulanya kurang mengemarinya tetapi selepas beberapa sudu  terasa sedap. Pulang rumah terus buat research dan book mark beberapa resipi. Akhirnya saya mengambil resipi dari Bon Appettite dan memilih "basil"...daun selasih sebagai bahan utama.

Membuatnya cukup mudah...basil dicelur kemudian diblend dengan bahan lain. Kebetulan di rumah ada beberapa ekor udang harimau..saya grill dan hidang bersama spaghetti ini. Cukup sedap dan sesuai buat makan malam bersama tamu anda.

Spaghetti in Pesto Sauce
Prep time

Cook time

Total time


2 cups (loosely packed) fresh basil leaves (about 2 bunches)
1/2 cup finely grated Parmesan plus more
1 1/2 tablespoons pine nuts
1 garlic clove, coarsely chopped
1/2 cup mild extra-virgin olive oil plus more for drizzling


Bring a large pot of lightly salted water to a boil. Set a colander in a large bowl of ice water (this will make it easier to strain the basil later). Working in batches, blanch basil for 10 seconds. Using a large slotted spoon, transfer basil to colander in ice water; let cool completely. Set aside 1/2 cup blanching water. Reserve pot with blanching water.

Drain basil by lifting colander from ice water. Using your hands, squeeze excess water from basil; transfer basil to paper towels. (You should have about 1/2 cup.)

Place blanched basil, 1/2 cup Parmesan, pine nuts, and garlic in a food processor. Pulse until well combined, adding blanching water by tablespoonfuls to thin if needed, and stopping occasionally to scrape down sides. Process until a smooth, thick purée forms, about 1 minute.

Transfer basil mixture to a medium bowl. Stir in 1/2 cup oil. Season to taste with salt.

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