Basil Pesto Pasta Topped with Red Sauce, Sided with Homemade Fast-Food Style Hash Brown

レシピ

作り方

1: BASIL PESTO SAUCE

In a blender, put basil leaves, cashew nuts, salt, pepper, Italian seasoning, and olive oil. Stir until it becomes like a pasty mixture.

2: RED SAUCE

Stir-fry eggplant. Add cauliflower after a couple of minutes. Season with black pepper and italian seasoning. When they are cooked according to almost desired doneness, add bell pepper. Another couple of minutes later, pour in a can of diced tomatoes. Stir a little then wait until it boils, then pour in soy sauce and sugar. Add more Italian seasoning and black pepper.

3: HASH BROWN

http://youtu.be/m8hA7L6v7zo

ポイント

BASIL PESTO SAUCE

It's better to make a lot at once and separate them into smaller containers to minimize contamination. In the freezer, it can be kept for as long as 3-4 weeks (or maybe even more). If you make a cheesy version, you can use it to top your pasta instead of pure cheese.

On its own as pasta sauce, it's best with a tinge of freshly squeezed citrus.

You can also make basil pesto toast if you prefer bread.
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RED SAUCE

Adding about 1:16 part of milk to the sauce would add a creamy layer, definitely a favorite to kids and heavy-flavor-liking people.
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HASH BROWN

I filled my hash brown with a slice of cheese. I think it would also go well with a leaf of basil in the middle. I also cooked mine in 180degrees. Perfect outside crunch and soft, inside cheese burst.