Green Chilli Pesto with Black Garlic

I can’t wait until you make and enjoy this delight. You can get black garlic in many places these days, so look out for it. Black Garlic has a much higher content of allicin, the active ingredient in White Garlic that imparts its benefits, but without the odour. Additionally, Black Garlic is rich in amino acids and has almost double the amount of antioxidants when compared to White Garlic.

 

This pesto is not the conventional traditional one, but one that you’ll never forget, and the taste is unbelievably delish, rich, lush and full-bodied, earthy as well as a joy to prepare. I won’t say more other than bon appétit !

 

INGREDIENTS

2 cups of fresh organic basil (extra leaves for garnishing at the end)

2 garlic cloves

1 cup of mixed nuts – smoked almonds & walnuts

1 Tbsp nutritional yeast

1 green chilli pepper, roughly chopped (seeds and all)

4 black garlic cloves (and extra for garnishing)

rock salt to taste

¼ cup extra virgin olive oil

 

METHOD

In a food processor process the ingredients together, starting off with the nuts, then the basil (scraping the edges every so often). Then add the remaining ingredients – process again, finishing off with the olive oil.

 

Bring your pasta to a boil, and when ready, drain and add the pesto sauce to the pasta and stir on a low heat until all incorporated. If you want a slightly moister/looser sauce, go ahead and add a little soya milk or olive oil. Taste for seasoning and serve on warm plates. 

Garnish with basil leaves and a black garlic clove on each of the plates. Enjoy !

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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