Instant Basil pesto & red chilly Zucchini, Bellpeppers Veg

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Watching the sunlight seep in secretly and undeclared into the kitchen can fill ones heart to brim.

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Also a trip to the greens and sunsets to the town outskirts, had added a craving for something green and unique!

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The idea popped up for some Sunshine and smiles and colours. And something instant.

I was a fan of basil pesto from the day I had Pasta in basil pesto with garnish of pinenuts and cherry tomatoes.

I had ordered these ready made pestos after confirming their quality just for such a Situation! 😉

Basil Pesto and red chilly dip

Basil Pesto and red chilly dip. The ancient Romans ate a paste called moretum, which was made by crushing cheese, garlic and herbs together.Basil, the main ingredient of modern pesto, likely originated in India and was first domesticated there. (Source: wikipedia)

Red Chilly Dip ingredients!

Red Chilly Dip ingredients!

Green pesto Goodness

Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream,then the washed and dried basil leaves are added with coarse salt and ground to a creamy consistency. Only then is a mix of Parmigiano-Reggiano and Pecorino added. To help incorporate the cheese a little extra-virgin olive oil is added. In a tight jar (or simply in an air-tight plastic container), covered by a layer of extra-virgin olive oil, pesto can last in the refrigerator up to a week, and can be frozen for later use. (Source: wikipedia)

This recipe is good for a different menu in the middle of the week and a fresh change to the taste palate. NOT MUNDANE. No NO!

1) To prepare these unique yummies cut one zucchini, two yellow and red bell peppers and one small cauliflower into square half cubes.

2) Add one tbsp oil (olive/sesame or refined) into a preheated pan

3)Once smoky hot, add the zucchinis. Stir on high heat for 30 secs.

4)Now add the bellpeppers and cauliflower florets. Stir on high heat for another minute

5)Reduce heat, cover for a minute

6) Remove the lid to add two tbsp of basil pesto and two tbsp of red chilly dip with a dollop of tomato ketchup or puree

7)Stir to let it all cuddle up well with each other with sprinkle of salt and black pepper

7)Add chopped fresh parsley and cover for another minute with a squeeze of lemon on top

And that’s ready to serve !

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Zucchini and parsley

Serve with raw onions and lemon and flat bread or rice of your choice

Colours!

The zucchini, also known as a courgette, has origins which can be traced back more than 9,000 years to Mexico. Zucchini is a type of summer squash. They’re available in green and yellow varieties. Both have soft, succulent flesh. Zucchini is an excellent source of vitamin C, and provides some beta carotene and folate. Select firm zucchini with glossy skin. Store in an sealed plastic bag in the crisper for up to three days. (Source: taste.com.au)

Participated in an interactive forum Fiesta Friday hosted at http://thenovicegardener.wordpress.com/

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Posted on September 16, 2014, in colourful, food, food recipe, foodtalk, fusion, seasonal fresh vegetables, vegetable side dishes, vegetarian and tagged , , , , , , , , , , , , , , , , , . Bookmark the permalink. 16 Comments.

  1. Wow! This looks yumm! And beautiful photographs 🙂

    Like

  2. This is a great post!!
    Looks wonderful!

    Like

  3. Such amazingly beautiful photos! You have made me very hungry! 😀

    Like

  4. What a wonderful mix of flavours!!! Thank you for bringing this to the party too, it looks fab!

    Like

  5. Nice flavours! I’ve grown my first peppers this year but they are so cute and precious that I still buy peppers in the shop for cooking. The home-grown ones all get eaten up raw, still slightly warm from the greenhouse.
    Happy FF.

    Like

  6. This is a good combination for dips too 🙂

    Like

  1. Pingback: Meals with Mom | Fiesta Friday #34 | The Novice Gardener

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