Malaysian Red Palm Oil Pesto with Conchiglioni

Ingredients

  • 3 cups of fresh red sweet basil leaves
  • 1 ½ cups pine nuts
  • 1 cup Malaysian red palm oil
  • 1 ¼ cup Parmesan cheese
  • 4 cloves of garlic
  • salt & pepper

Preparation

  1. In a food processor, blend together basil leaves, nuts, garlic, and Parmesan cheese. Pour in Malaysian red palm oil slowly while still mixing. Stir in salt and pepper.
  2. Bring a large pot of cold water to a boil over high heat and salt it generously. Add the Conchiglioni and boil, until al dente, about 12 to 14 minutes. Drain in a colander and save about ¼ cup pasta cooking water. Add the pasta to the bowl. Use tongs and toss with enough of the cooking water so the pesto coats the pasta evenly. Season with salt and pepper.
  3. Serve warm.