Pesto Pasta
Makan Tengah Hari • Malaysia
How to Make Malaysian Pesto Pasta (Traditional & Healthy Version)
Malaysian Pesto Pasta is a unique fusion dish that blends classic Italian pasta with the vibrant, aromatic flavors of Malaysia. Instead of the usual basil, this healthy recipe incorporates local herbs like daun selasih (local basil) and daun ketumbar (coriander leaves), adding an unmistakable Malaysian twist. The pesto is enriched with a hint of limau purut (kaffir lime leaf) and lemongrass, creating a fresh and zesty flavor profile that delights the senses. This lunch recipe is entirely vegetarian and can be easily adapted to vegan diets. In Malaysia's multicultural food landscape, fusion dishes like Malaysian Pesto Pasta are gaining popularity for their creativity and use of local ingredients. The dish is light yet satisfying, making it ideal for busy weekdays or special family gatherings. With a focus on wholesome, plant-based ingredients, this pasta is not only delicious but also aligned with health-conscious Malaysian lifestyles. Whether you're looking for a quick lunch or a nutritious meal, this recipe celebrates the best of Malaysian flavors in a modern way.
Bahan-bahan(untuk 1 medium bowl per serving)
- 120g Whole wheat pasta (spaghetti or fusilli)
- 1 cup Daun selasih (local basil leaves) (washed and packed)
- 1/2 cup Daun ketumbar (coriander leaves) (fresh, chopped)
- 1 stalk Lemongrass (inner white part only, sliced)
- 2 leaves Limau purut (kaffir lime) leaf (thinly sliced)
- 2 tbsp Pine nuts or cashews (lightly toasted)
- 2 cloves Garlic (chopped)
- 2 tbsp Extra virgin olive oil
- 2 tbsp Grated parmesan cheese (omit for vegan) - pilihan
- 1/2 tsp Sea salt (to taste)
- 1/4 tsp Black pepper (freshly ground)
- 6 pieces Cherry tomatoes (halved, for garnish) - pilihan
Arahan
- 1
Boil a pot of water and cook whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
10 minutes
Add a pinch of salt to the boiling water for extra flavor.
- 2
In a dry pan, lightly toast the pine nuts or cashews until golden brown. Set aside to cool.
3 minutes
Keep the nuts moving in the pan to prevent burning.
- 3
Prepare the pesto: In a food processor, blend daun selasih, daun ketumbar, lemongrass, kaffir lime leaf, garlic, and toasted nuts. Pulse until finely chopped.
3 minutes
Chop lemongrass finely for a smoother pesto texture.
- 4
Add olive oil, parmesan cheese (if using), sea salt, and black pepper to the processor. Blend until smooth, adding reserved pasta water gradually for a creamy consistency.
3 minutes
Use more olive oil for a richer pesto, or pasta water for a lighter version.
Kenapa hidangan ini sihat
Using whole wheat pasta reduces the glycemic index, making this dish suitable for weight management and steady blood sugar control. The abundance of fresh herbs and nuts means you get nutrients without excess calories or saturated fat. This vegetarian and easily vegan-adaptable meal is heart-healthy, light, and perfect for a balanced Malaysian lunch.
This Malaysian Pesto Pasta features whole wheat pasta, which is higher in fiber and complex carbohydrates, supporting steady energy levels. Local herbs like daun selasih and daun ketumbar bring antioxidants and vitamins A, C, and K. Lemongrass and kaffir lime leaf offer anti-inflammatory properties and aid digestion. Pine nuts or cashews provide healthy fats and plant-based protein, making this recipe both nutritious and satisfying.
Petua
- 💡Tip 1: Use a combination of local herbs for unique flavor.
- 💡Tip 2: For a vegan version, simply omit parmesan or use nutritional yeast.
- 💡Tip 3: Toasting nuts enhances the depth of the pesto.
Penyimpanan & hidangan
Store leftover pesto in an airtight container in the fridge for up to 3 days. Cooked pasta mixed with pesto can be refrigerated for up to 2 days; add a splash of water before reheating.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 350.0 kcal |
