Friday - - Recipe Cards -

50g hazel­nuts, toasted 100g cherry toma­toes, halved Fresh basil leaves 1 tbsp olive oil To pre­pare the pesto, place the basil and nuts in a food pro­ces­sor and pulse a few times un­til coarsely chopped. Add the gar­lic and Parme­san and pulse a few times more. Slowly add the olive oil in a con­stant stream while the food pro­ces­sor is on. Stop to scrape down the sides of the food pro­ces­sor with a rub­ber spat­ula. Add salt and freshly ground black pep­per to taste. To as­sem­ble the salad, put pasta in a salad bowl. Add the re­main­ing salad in­gre­di­ents and mix well. When ready to serve, add a cup of the pre­pared pesto and toss. Sea­son to taste, and serve at room tem­per­a­ture.

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