Scent leaf Pesto with Egusi seeds

This would be Nigerian pesto if there ever was such a thing. Take scent leaves and coconut and aromatics, season and combine with crushed, toasted egusi seeds. Have it with abacha. Think of that as the pasta of our nation :).

Add some fish. And you’re good to go.

I’ve been thinking of ingredients which could lend texture to a Nigerian pesto, from garri to melon seeds. I’m the end, I went with the latter because I wanted nutty flavours.

_DSC1631

Flavours that could act as pine nuts and parmesan cheese at the same time.

This works beautifully.

It also allowed me ‘launch’ one of my many grinding utensils – a three-legged bowl with a really tough interior purchased from a Ghanaian lady in Lagos.

_DSC1634

It worked a treat in crushing seeds.

_DSC1642

I simply added about 2 tablespoons of crushed seeds to half a cup of my scent leaf dip.

_DSC1644

Perfect for Nigerian pasta.

[wpurp-searchable-recipe]Scent leaf Pesto with Egusi seeds – – – [/wpurp-searchable-recipe]

3 Comments

  1. To think that I was just going to ask you what I could sub the almonds and cheese with in your Pesto recipe! I’m excited to try this!

Comments are closed.