Homemade Pesto Sauce
- Paula Anindia
- Apr 16, 2017
- 4 min read
My husband asked me to make pasta with pesto sauce last week, just perfect because I have raw cashew and lemon in my pantry, I'm making classic pesto sauce using fresh basil. For vegan, skip parmesan cheese, but if you're not vegan, you can add grated parmesan cheese into the sauce.
For the pasta, I'm using my stock in my pantry; which is rigatoni for me and fussili for my husband. You can replace with any pasta such as spaghetti or fettuccine. As the side dish, I serve the pasta with crispy portobello mushroom fingers. This recipe is for 2-3 portions. Let's check this recipe.
The first step is preparing the crispy portobello mushroom fingers. Sliced portobello mushrooms lengthwise but not too thin. Set aside.
Then, prepare 3 containers for coating layers; consist of plain flour, olive oil (for replacing eggs) and seasoned panko bread crumb (panko bread crumb mixed with 1 tsp oregano and a pinch of salt and 1/2 tsp freshly ground black pepper)
Start the coating process, with right hand, coated mushrooms in the plain flour, next with left hand, coated mushroom in the olive oil (or eggs), then with right hand, coated mushroom in the panko mix. Make double coating for more crispy, put the coated mushroom in the baking sheet and repeat the steps until all of the mushroom is done. Keep it in the fridge at least for 30 minutes to firm the coating.
Meanwhile, start to make pesto sauce. Add 3 cloves garlic, 2 bunch fresh basil, 1 cup toasted cashews, lemon juice from 1 lemon, 2 tbs grated parmesan cheese (or vegan parmesan cheese), salt and freshly ground black pepper in the food processor, blitz until smooth while add olive oil (adjust the amount of olive oil depends on how the consistency of the pesto sauce that you want to). Set aside.
Bring the water in the large pot to boil, cook the pasta until al dente (depends the direction time in the packaging). Meanwhile waiting for the pasta, remove the mushrooms from the fridge and prepare a large skillet with 3 tbs coconut oil over medium-low heat. Cook the mushrooms in the skillet for 2 minutes in each side until crisp and golden brown.
Drain the mushrooms in the kitchen paper and sprinkle a little bit of salt on top of it.
After the pasta is done, drain the pasta but don't waste the pasta water, directly place the pasta into ice water and drain again, set aside.
Next, bring 3 tbs olive oil in the large skillet over medium heat. Add sliced white mushrooms and cook until reduce its size.
Add the pesto sauce, pour 3 tbs pasta water and stirred until warm enough. Turn off the heat.
Add cooked pasta, mixed the pasta and pesto sauce using thong until well combined.
Finally, placed the pasta on the plate and served with crispy portobello mushroom fingers on the top. Served immediately. It's so creamy, salty, rich and deep flavor, the cashew gives earthy flavor and lemon gives tangy and bright taste. It's so delicious!! Hopes you like the recipe. Bon Apettito!!
Get the recipe: Homemade Pesto Sauce with Pasta and Crispy Portobello Mushroom Fingers
portion: 2-3
prepare time: 10 minutes
active time: 10 minutes
inactive time: 40 minutes
total cooking time: 1 hour
Ingredients for pesto sauce:
2 bunch fresh basil
1 cup toasted cashew (or walnut)
3 cloves garlic
2 tbs grated parmesan cheese or vegan parmesan cheese
lemon juice from 1 lemon
olive oil
salt
freshly ground black pepper
Ingredients for pasta:
100 gr rigatoni or fussili (or spaghetti or fettuccine), cooked al dente
4-5 fresh white mushrooms, sliced thinly
3 tbs pasta water
3 tbs olive oil to saute the white mushrooms
Ingredients for crispy portobello mushrooms:
3 head fresh portobello mushrooms, sliced lengthwise
1 cup plain flour
50 ml olive oil (or 1 eggs)
1 cup panko bread crumbs
1 tsp dry oregano
1/2 tsp salt and extra for sprinkle
1 tsp freshly ground black pepper
5 tbs coconut oil (or canola oil)
Directions:
1. Prepare 3 containers for coating the portobello mushrooms; consist of plain flour, olive oil (for replacing eggs) and seasoned panko bread crumbs.
2. Using right hand, coated mushrooms in the plain flour, next using left hand, coated mushroom in the olive oil (or eggs), then using right hand again, coated mushroom in the panko mix. Make double coating for more crispy, put the coated mushroom in the baking sheet and repeat the steps until all of the mushroom is done. Keep it in the fridge at least for 30 minutes.
3. Add garlic, fresh basil, toasted cashews, lemon juice, grated parmesan cheese (or vegan parmesan cheese), salt and freshly ground black pepper in the food processor, blitz until smooth while add olive oil until blended. Set aside.
4. Remove the mushrooms from the fridge and prepare a large skillet with coconut oil over medium-low heat. Cook the mushrooms in the skillet for 2 minutes in each side until crisp and golden brown. Drain the mushrooms in the kitchen paper and sprinkle a little bit of salt on top of it. Set aside.
5. Bring olive oil in the large skillet over medium heat. Add sliced white mushrooms and cook until reduce its size.
6. Add the pesto sauce, pour pasta water and stirred until warm enough. Turn off the heat. Add cooked pasta, mixed the pasta and pesto sauce using thong until well combined.
7. Placed the pasta on the plate and served with crispy portobello mushroom fingers on the top. Served immediately.
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