Ingredients:

• 3/4 cup – fusilli Pasta
• 1/2 cup – packed Cilantro ( Coriander leaves )
• 15 – Almonds (badam)
• 3 – Garlic pearls, halved
• Green chillies
• 1/2 tsp – Olive oil
• Salt

Method:

1. Soak almonds in hot water for 5 mins, peel and keep aside.
2. Cook pasta with enough water (till immersing level) along with oil and salt. Drain water and set aside.
3. In a pan, dry roast garlic and green chillies – switch off the stove, cool down and grind it along with cilantro and almonds. Grind it to a semi coarse paste.
4. Sprinkle a little water to make it get it to a chutney consistency.
5. Transfer the cilantro-almond pesto to cooked pasta, add salt and mix well until the pasta is coated well with the pesto.
6. Recipe and Image courtesy: Sharmis Passions
7. http://www.sharmispassions.com/