1 bunch of Spinach or Bayam
1 bunch of Coriander
1 Green Chilli
1/2 cup Parmesan Cheese
1 clove of Garlic
1/4 cup of toasted Pinenuts
1/3 cup of Olive Oil
1/2 cup salty pasta water (the water you boiled the pasta)
Salt to taste
Pepper to taste
Serve with chopped Garlic that is browned/roasted in butter/oil.
Step 1: Boil one cup of pasta (of your choice) in a soup stock pot or a deep pan. Make sure you salt the water to mimic the sea (keep it salty) once the water comes to a boil add the dry pasta (one cup), stir gently so the pasta doesn't stick together. Keep the gas flame to a gentle boil.
Step 2: in a colander take the Spinach or Bayam and dunk it with the colander into the boiling pasta water for 30 seconds. Keep a large bowl of ice handy. Quickly pull out the spinach and put it in the blow of ice.
Step 3: Take a chopper, add the spinach that is blanched now (barely cooked in the boiling water) add the fresh coriander, one big green chilli chopped, blitz it with one clove of garlic, Parmesan cheese, toasted pine nuts and extra virgin olive oil. Add salt and pepper to taste.
Step 4: Remove the pasta straight from the boiling water into another sautee pan and while still hot add the pesto paste/sauce you blitz. Toss to mix on low flame. Add the pasta salt water. Check the saltiness before you add it to the pasta. Serve with some more toasted pine nuts or chopped browned garlic.