Spaghetti Saus Pesto

  • Practical because the sauce can be made in advance, you can store it in the freezer, when you want to make it, just boil the spaghetti and mix it with the Basil Pesto Recipe (Pesto Sauce). My recook recipe is simplified from the original recipe, yes for the toppings,

  • Ingredients
  • 250 grams of chicken breast fillet
  • 1 tbsp Garlic Powder (I use the Koepoe Koepoe brand)
  • 120 grams of dry spaghetti
  • Enough oil for extra when boiling spaghetti
  • 1 tsp dry oregano powder, for topping
  • 1 tbsp parmesan cheese (I use GreenValley brand)

  • Sauce Ingredients
  • 1 handful of sweet basil leaves
  • 5 tbsp munjung parmesan cheese (I use the Green Valley brand)
  • 4 tbsp olive oil
  • 4 cloves garlic
  • 2 cloves of red onion (I didn't use red onion)
  • 1 tbsp munjung roasted almonds
  • To taste salt, seasoning broth and pepper

  • Step
  • 1.Puree the chicken with garlic powder with a chopper, don't let it crumble too much, roast it without oil over low heat until dry, set aside
  • 2. How to Make the Pesto Sauce:
  • Puree the sauce ingredients until smooth, stir-fry the sauce ingredients with a little olive oil until fragrant, add the chicken, add salt, pepper and seasoning broth, stir until all ingredients are evenly mixed, set aside This sauce material can be stored in the freezer for a maximum of 1 week, make sure when taking the spoon used it is clean and dry so as not to contaminate the frozen sauce, take it as needed
  • 3. How to Make Spaghetti with Pesto Sauce:
  • Boil spaghetti in water that is really boiling and given a little oil, cook until cooked (al dente or cooked according to taste), drain Sauté the sauce ingredients with a little oil until the frost is gone in the pan, add the spaghetti, stir until it is mixed with the sauce, sprinkle with dry oregano, taste test, turn off the heat.
  • 4. Serve spaghetti with a sprinkling of parmesan cheese and extra basil if you like

  • Recipe Appendix
  • Basil Paste Sauce

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