Pesto power

Grilled chicken with pesto pasta
I love weekend afternoons spent at BSC’s centre court. It’s as close as I will get to the Borough Market experience here, with its cosy bakeries, luring delis, and wonderfully quirky artisan products. The prices of these products however can often be not as enticing. A recent Sunday afternoon stroll admiring the aisles lined with beautifully packaged homemade looking jams and condiments had me stopping dead in my tracks after spotting a 100g jar of pesto, apparently crafted from a secluded town tucked away in the lush Italian hillside, selling for RM 45! That’s barely two not-so-generous servings of pesto in a pasta dish at such a wallet damaging price!

Determined not to be duped into paying exorbitant Bangsar prices, I accepted the challenge of creating the comforting joys of homemade pesto without leaving a hole in my wallet. A quick stop at the neighbouring supermarket and I was armed with a shopping bag of necessities for my own DIY blend, spending the same price I would have paid for the rip-off-in-a-jar. The main difference? I could make enough pesto to get me through my cravings for the next three months (fresh pesto is freezer friendly) and would still be left with a surplus of ingredients for lunch over the next few days (think pine nuts and Parmesan shavings to garnish a salad – yum).

Lesson learned that while it may be nice feeling of escapism to enjoy a taste of traditional Italy via fancily packaged jars of imported products, the true artisan root of cooking often starts in your very own kitchen.

Grilled chicken with pesto pasta

Basic Ingredients
For the pesto: 2 bags of fresh basil, 2-3 garlic cloves, a handful of pine-nuts, grated Parmesan to your heart’s content, olive oil, salt & pepper.
For the pasta: spaghetti, cherry tomatoes, grilled chicken (I marinated the chicken with olive oil, lemon juice, salt & pepper and grilled this), creme fraiche (or sour cream of creme fraiche is too crazily priced where you live), chili flakes, onion, garlic, salt & pepper.

The Preparation
1. To make the pesto: Chop the basil and garlic. Blend in a food processor. Throw inĀ  a handful of pine nuts and Parmesan to your liking. Keep adding olive oil until pesto becomes a thick but moist consistency. Some people like more olive oil in their pesto (makes the mixture more runny) whereas I prefer my pesto still quite thick and less oily. Season.
2. Cook pasta in salted boiling water. Once pasta is al dente, drain but reserve some of the cooking liquid.
3. Saute garlic and onion with a bit of the olive oil. Add chili flakes.
4. Add cherry tomatoes. Cook until this has softened.
5. Add pasta, grilled chicken, 4- 5 tbsp of the fresh pesto mixture, creme fraiche/sour cream, and season. Add reserved pasta cooking liquid so that dish is not too dry.
6. Tadaa – a taste of Italy on a plate.