We love pesto so much that we grew our own basil plant in sunny Singapore. It's a patch of solace by the window, despite the urban jungle.
To make 1 Cup of Chufa Pesto Sauce:
2 cup fresh basil leaves 0.50 cup parmesan cheese
0.25 cup extra virgin olive oil
0.25 cup extra virgin chufa oil
0.33 cup pine nuts
2 tbsp crushed chufa
3 clove garlic
0.25 tsp salt
0.12 tsp freshly ground black pepper
1 Pulse basil and pine nuts in a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.
2 Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
3 Stream in the olive and chufa oil: While the food processor is running, slowly add the oil in a steady small stream. Adding the oil slowly, while the processor is running, will help it emulsify and help keep the oil from separating. Occasionally stop to scrape down the sides of the food processor
4 Stir in salt and freshly ground black pepper, add more to taste.
5 Stir in crushed chufa for the crunchy nutty texture
Toss with pasta for a quick sauce, or spread onto fish or chicken. 1 cup of chufa pesto sauce can serve about 3-4 portions of pasta!
The cat is out of the bag, here is how we have been making Horchata de Chufa or Tigernut Milk. The process is very much similar to the one for making other lactose free nut milk (e.g. Almond Milk, Macadamia Milk) - Soak, Blend, Squeeze!
Serves about 0.9L
250g Raw Chufas (Tigernuts)
Drinking water for soaking the Chufas fully
1L Drinking water for blending
High horsepower blender
Nut milk or cheesecloth
Airtight bottle/ container
1 Fully submerge the Chufas in drinking water for 18-24 hours in the fridge or until they are fully pulped up.
2 Drain and rinse the Chufas
3 Add washed Chufas into blender & Pour in 1L of drinking water; Blend until smooth
(You can do it in 3 batches if your household blender is not big enough)
4 Strain the mixture through a cheese cloth and strainer; squeeze the pulp in the cheese cloth for to obtain the rest of the horchata
5 Store in an air-tight container in a fridge.
6 Consume within 2-3 days.
This one is for the busy working crowd that has little time for breakfast. Convenient and easy to make, the breakfast smoothie will give you the energy boost you need for the day.
Yes and we do love our berries :)
1 Cup of Horchata de Chufa
1/2 Cup of your favourite fresh berries, strawberry/blueberry/raspberry/blackberry (If you fancy something extra cold, freeze the berries the night before)
1 Tbsp of Chufa Powder
1/2 Tbsp of Crushed Chufa (optional)
1 Pour the Horchata de Chufa, fresh berries and the Chufa Powder into an electronic blender.
2 Blend until it's consistent and serve in a milkshake glass!
3 Sprinkle Crushed Chufa on top for that added crunch.
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