logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
European Travel
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel


dailyclick
All times in EST

Full Schedule
g
g Indian Food Site

BellaOnline's Indian Food Editor

g

Indian Pesto Recipe


The sheer versatility of this particular recipe knows no bounds. I have used it with pasta and noodles, on wraps and quesadillas, as a dip or as a topping for bread, fish, chicken, vegetables, paneer, kebabs… and even in place of a sauce on homemade pizza! This delicious little recipe seems to work effortlessly crossing all international culinary borders.

Pesto is traditionally from Italy and there are lots of variations. My version definitely has an Indian touch but I encourage you to get creative and add your own personal twist to the recipe.

Generally, when I am using the pesto for Indian or Asian dishes, I add coconut milk to the recipe and don't add any cheese. For non-Indian/non-Asian recipes, I simply add lemon or lime juice along with the Parmigiano Reggiano cheese.


INDIAN PESTO

Ingredients:

1 cup of fresh basil leaves (any variety will work)
1 cup of fresh cilantro leaves (tender stems are fine)
2 large cloves of garlic
½” piece of ginger, peeled
2-3 small Thai green chilies, to taste
¼ cup nuts (you can use walnuts, cashew, pistachios, almonds, pine nuts or any combination)
salt & pepper, to taste
½ cup coconut milk (thick variety, great for Asian dishes) OR juice of ½ lime or lemon
½ cup grated Parmigiano Reggiano cheese (great for non-Asian dishes)
¼ cup good extra virgin olive oil

METHOD:

Using a blender or food processor, gently pulse all of the ingredients together until blended. You can adjust the pesto as needed to suit a particular recipe. The pesto will last for a few days in an airtight container in the refrigerator.

*********************************************************************************************************

Indian Pesto Noodles:

I love this particular dish for so many different reasons, it’s not only delicious but it’s also very easy to prepare. It’s such a versatile recipe; you could add almost any type of meat or seafood (such as shrimp, scallops, crabs…) of your choice. You could also add your favorite vegetables with tofu to make it completely vegetarian. These noodles are always a hit with the kids and the adults as well.

There are a wide variety of noodles that you could use for this dish (egg noodles, rice noodles, wheat noodles or even angel hair pasta). You could use thin noodles, thick noodles, flat noodles… the possibilities are endless! I am providing my favorite version of this dish but feel free to adapt it using your favorite ingredients.


INDIAN STYLE “PESTO” NOODLES WITH CHICKEN

Serves 4-6

Ingredients:

1 package of dried Chinese egg noodles (5-6 ozs)
1 lb of chicken breast (boneless & skinless), cut into thin strips
2 large shallots, thinly sliced
2 cloves of garlic, finely minced
1 inch piece of ginger, peeled and finely minced
½+ cup Indian Pesto
1 cup of brown mushrooms, sliced
1 cup of carrots, julienned
1 cup of zucchini, julienned
1 cup of baby corn
1 cup of scallions, finely chopped
½ cup of peas
1 tsp crushed red pepper (to taste)
salt to taste
oil, vegetable or canola
freshly chopped cilantro leaves for garnish

METHOD:

Cook the noodles as directed on the package and set aside until needed.

In a large wok on medium high heat, add 2 tbsp of the oil and quickly stir fry the chicken until golden brown. Remove and set aside until needed.

Using the same wok, (add a tbsp of oil if needed) stir fry the shallots along with the ginger and garlic. Add the crushed red pepper and salt. Add the carrots, peas and the baby corn. Mix well to combine and stir-fry for 1-2 minutes. Then add the mushrooms, zucchini, peanuts and scallions. Stir-fry for a few more minutes and add the pesto sauce. Add the cooked noodles and stir well to combine all of the ingredients. Garnish with the cilantro leaves and serve.


VARIATIONS:

Add your favorite combination of vegetables such as bell peppers in all their lovely colors (red, green, yellow and orange) for great taste and crunch. You could also add water chestnuts, snow peas, Chinese cabbage, bok choy…

Indian Pesto
Add Indian+Pesto+Recipe to Twitter Add Indian+Pesto+Recipe to Facebook Add Indian+Pesto+Recipe to MySpace Add Indian+Pesto+Recipe to Del.icio.us Digg Indian+Pesto+Recipe Add Indian+Pesto+Recipe to Yahoo My Web Add Indian+Pesto+Recipe to Google Bookmarks Add Indian+Pesto+Recipe to Stumbleupon Add Indian+Pesto+Recipe to Reddit




Stir Fried Indian Noodles Recipe
Mee Goreng Recipe
RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map


For FREE email updates, subscribe to the Indian Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.

g


g features
Pumpkin & Chickpea Curry Recipe

Spicy Indian Fish Fingers Recipe

Hariyali Chicken Curry Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor