Efirin, Scent Leaf, Local Basil, whatever you want to call it, I enjoyed this Efirin Pesto Pasta dish and licked my plate because yasssss! This recipe has been on my list to post for a few years. I think people around me have enjoyed it enough, its time to share with the world. This dish is inspired by the very famous Italian Pesto and please note I said inspired and not in any way close to what they make. They use actual basil, a richer cheese and pine nuts but I used substitutes available to us here in Nigeria to recreate some magic and I am pleased with the results. I hope you will be too. Please let me know if you attempt it and what your thoughts are.
RECIPE FOR EFIRIN PESTO PASTA
1 Cup Pasta (Macaroni, Penne, Spaghetti)
1 Cup Chopped Efirin (Scent leaf/local basil)
1/3 Cup Cashew Nut
6 Cloves of Garlic
1/2 Cup Olive Oil
1/3 Cup of Parmesan Cheese
1 Teaspoon of Black Pepper
1 Teaspoon of Salt
A handful of Onions
Seasoning Cube (Optional)
Method
In a blender or food processor, place your garlic with half of your Olive oil and blend till crushed. Add your cashew nut and blend till crushed. Add your parmesan cheese and blend. Finally add your efirin leaves, salt and black pepper and blend till combined. In a pot with 2 cups of boiling water, pour in your pasta and boil till soft. Rinse in cold water and set aside. In another pot, pour in your pesto and heat up. Once it starts to heat up, add your onions and any cooked protein you would like to eat the pasta with. Finally pour in your pasta and mix till properly combined. Correct with seasoning cube if necessary and serve hot.
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