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!
We love to read and talk about what we love, but it's no fun keeping them all to ourselves. Hence, we created this space to connect with likeminded people like you.