As it turns out, the Knorr Pesto Sauce Mix can be used for more than just pasta. Tossing some ground provisions in the Knorr Pesto Sauce Mix was an experiment that turned out to be a hit. Paired with some stewed pigeon peas and a roasted corn salad, this vegetarian meal is sure to satisfy.
Knorr Pesto Provisions Ingredients:
1lb cassava peeled & cut into bite sized pieces
1lb dasheen peeled & cut into bite sized pieces
1lb sweet potato peeled & cut into bite sized pieces
1 pack Knorr Pesto Sauce Mix
3/4 cup water
1/4 cup olive oil
8 cups of water
Method:
Bring 8 cups of water to a rolling boil
Add ground provisions and cook for 8 to 10 minutes
Drain provisions and set aside
Add 3/4 cup water and 1/4 olive oil to a pot
Add Knorr Pesto Sauce Mix and saute for 1 minute
Gently toss provisions in Knorr Pesto Sauce
Stewed Pigeon Peas Ingredients
1 can pigeon peas drained and rinsed
1 medium sized onion diced
3 cloves of garlic minced
1″ piece of ginger minced
3 pimentos finely chopped
1 1/2 cup of pumpkin cubed
2 tomatoes diced
2 bay leaves
1 sprig of rosemary
1 cup of coconut milk
1/2 cup of water
2 tbsp oil
salt & black pepper to taste
Method:
Add oil to a pot on medium high heat
Add onion then saute for 1 minute
Add garlic, ginger and pimento then saute for 1 minute
Add pumpkin, pigeon peas, bay leaf, rosemary and tomatoes
Season with salt and black pepper then saute for 2 minutes
Add coconut milk and water, bring to a boil then reduce heat, cover and allow to simmer for 10 minutes
Roasted Corn Salad Ingredients:
1 can whole kernel corn
2 jalapenos diced
2 tomatoes diced
1 sweet pepper diced
8 mint leaves chopped
4 tbsp olive oil
1 tbsp lemon juice
a pinch of salt
a pinch of black pepper
Method:
Roast corn in a frying pan until slightly charred
Roast jalapeno in a frying pan until slightly charred
Add corn, jalapeno, onion, tomato & sweet pepper to a bowl
Season with salt & black pepper
Add mint leaves, lemon juice and olive oil to a bowl and combine with a fork or whisk