When you buy bunches of coriander without a plan because they looked fresh and tempting, what do you do with them? You can only use so much in rasams and we are really tired of the coriander chutney 🙂 As much as I resist from buying coriander, ever so often, I give in and buy bunches of these. I am in a quandary as I don’t like wastage. This was till I had a light bulb moment, and decided to make coriander pesto. I followed the basic pesto sauce recipe – blend the greens with nuts, add olive oil, salt and pepper. This was my first attempt at making pesto and couldn’t believe how amazingly simple this was.
Take about 2 cups of coriander and 1/2 cup of toasted walnuts. Blend them well with about 2-3 tablespoons of olive oil and add salt and pepper to taste. That is it, the sauce is ready. To give it a slight twist, I added a teaspoon of balsamic vinegar and liked the sweetness it added to the sauce.
For the pasta, thinly slice onions, bell peppers (green, red) and green apples. In a non-stick skillet, cook these veggies along with sun-dried tomatoes and broccoli florets with a teaspoon of olive oil, till they are cooked but crunchy. Then, add the pasta (cooked till al dente), the pesto sauce and about a laddle-ful of the cooked pasta water. Let it simmer for a min or two. Voila! Pesto Pasta is ready!
Did I tell you that I don’t shy away from buying coriander anymore? 🙂