Tag Archives: basil

Pesto pumpkin pasta

pesto pumpkin penne

The first thing I have to mention for this recipe is that this pumpkin is my first homegrown pumpkin, freshly harvested. I am soooo proud! I was very exited the last 2 weeks, while I had to wait how the pumpkin will turn out. I don’t know very much about gardening but thankfully our guy for the pool is also a great gardener and explained me when the fruit is ripe. It has to sound hollow like a bongo if you knock on it; the stalk has to be dry. Today everything seemed to be as he described, and I could finally harvest!

Homegrown pumpkin

Homegrown pumpkin

The taste was as great as was the look of it, but now to the recipe…

For 4 people

400g penne
¼        pumpkin
1         large onion
2         cloves of garlic
1         red chili
1        tablespoon soy sauce
1        tablespoon olive oil
50 ml water
Salt and pepper to taste and a few basil leaves for decoration

1. Follow the instructions for homemade pesto. Cut slice onion, chili and garlic finely and cut the pumpkin in small cubes (1cm).

garlic, pumpkin, chili and onion

2. Heat up a pan or wok with 1 tablespoon olive oil and roast the vegetables for 3-4 minutes until they start to get light brown. Add 2 tablespoon water and 1 tablespoon soy sauce and let it simmer for a few minutes until the pumpkin is done.

Roasted pumpkin

3. Meanwhile bring a pot of salted water to a boil and cook the pasta until aldente. Drain pasta and give it back in the pot. Mix it well with 3-4 tablespoon pesto sauce. Arrange on plates and garnish with the roasted pumpkin cubes and a few basil leaves. Enjoy!

Pesto pumpkin penne

Advertisements

Basil-chickpea pesto with sundried tomatoes

As I am in Bali, it’s hard to find nuts (except peanuts) and if you find them they are crazy expensive, so making a good pesto is a challenge. I tried a few variations for a Bali compatible pesto and the best one was with chickpeas, sesame paste and sundried tomatoes. And as I needed only 3 tablespoon of chickpeas for this recipe and the prepare and cooking time for dried ones it quite long, I also made hummus with the remaining amount (recipe will follow).

Chickpea-basil pesto

For one jam glass (300ml)

100g      fresh basil
100g      dried tomatoes
100ml   good olive oil
50g         freshly grated parmesan cheese
3              cloves of garlic
1              dried chili
3              tablespoon cooked chickpeas (30g)
1             teaspoon tahini (sesame paste)
Salt and ground black pepper to taste

1. That’s the hardest part: Let the chickpeas soak in water in the fridge for 10-12 hours. Afterwards cook them in salted water for 25-30 minutes until they are soft.

2. Let the chickpeas cool down for 5 minutes while plucking the basil leaves and adding them into a blender with the other ingredients. Puree for 1-2 minutes until creamy. You may have to add a little bit more oil or water if the mass is to firm.

Enjoy your homemade pesto with pasta, in salads or as dip. You can store it in the fridge for 1-2 weeks.