I have come to like to make deconstructed pesto as well, due to not having a proper food processor, and as long as it has all the components, you'll still enjoy the delicious combination of garlic, basil and parmesan!
The downside of making your own pesto, I find - is the price of pine nuts.... So in order to save a bit of money (aka treat myself to an extra cappuccino when I am out and about *cough cough*) I decided to just used what I had at hand - hazelnuts, yup! It worked a treat, and the roughly chopped nuts gave the dish a bit of extra texture as well, which I reckon you might like!
Deconstructed Pesto Pasta
(Serves 2)
1 1/2 cup uncooked pasta
1 tbsp oil
Salt
2 garlic cloves, finely chopped
4 pieces of Quorn fillets (can also use prawns or chicken)
A bunch of basil, finely chopped
2 sprigs of parsley, finely chopped
A big handful of chopped nuts: Either pine nuts, walnuts, pecans, cashews, hazelnuts etc.
30-50g grated parmesan (depemds how parmesan-y you like it really! I used about 1/2 cup)
- Start by cooking the pasta as instructed.
- Whilst you're waiting for the pasta, make the rest of the dish! Heat the oil in a medium frying pan and fry the fillets or protein of choice, then add the garlic, and fry for another few minutes until fragrant.
- Chuck in the chopped nuts, as well as the basil and parsley. Now, drain the pasta and add to the frying pan along with the parmesan. Stir on low heat, season to taste, and once it's all combined well, it is ready to serve!
Also, I would like to apologise for the lack of posts over the last week - it isn't that I haven't been cooking, because I have! But my cameras (yes, both of them...sigh!) have been less than cooperative in terms of getting the photos over to my laptop. Actually I am starting to think it is the computer there is something wrong with! I will try and sort this out though, so I can post more frequently again *smiles*
Hope y'all are doing well and had a lovely weekend!
Original source:
Good Mood Food, p. 129
- Jules
This looks great! What a creative idea to deconstruct your pesto! I'll definitely be trying it out! :D
ReplyDeleteThanks so much Kennedy! My auntie who's married to my Italian uncle just told me that originally pesto isn't supposed to be processed in a blender, but crushed in a mortar and pestle, you learn something new every day, and this one because I posted this recipe up :D
DeleteI hope you enjoy it! x
Slik "jukse-pesto" har jeg også laget noen ganger og det er jo så gladt! Elsker kombinasjonen av fersk basilikum, hvitløk og nøtter- yum.
ReplyDeleteGodt du er tilbake på bloggen Julie <3
Det er så enkelt og godt :D Du har så rett, kombinasjonen av de smakene er en vinner altså :D
DeleteTakk for fine ord Ragnhild :) Klem xx
I love deconstructing things and making them into salads, whether it's falafel or sushi! This looks great!
ReplyDeleteHey! It's great isn't it? The same great flavours, but different textures :)
DeleteThanks so much for stopping by Katrina! xx
Love this idea!
ReplyDeleteAnd I agree. The main reason I don't make my own pesto is the price of pine nuts..
Thanks m'dear!
DeleteIt is a bit extortionate (sp?!) *goes to check Google only to find that the bizarre word is spelled correctly* isn't it? Sooo tasty though! I reckon it would be nice with cashews too, with the sharpness from the basil and garlic still shining through :) x
That sounds like a delicious idea! And healthy too. I'm sure hazelnuts work wonderfully, never would have thought of using that in pesto but it might be something cool to try... :)
ReplyDeleteHey! Yeh, life's too short to always make the same things anyway, right? You'll know all about that with your hocus pocus baking :D Love it! Have a great weekend June! x
DeleteAwesome. This sounds delicious, and I love the hazelnut idea.
ReplyDeleteHey Jessie, thank you so much! I hope you get to give it a go :) xx
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