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Full Recipe link :    • 2 minute Maggi with Basil Pesto sauce...  

Basil pesto sauce recipe link :
   • Fresh basil pesto sauce recipe | Home...  

Ingredients:
2 pack of Maggi instant noodles
2 cups water
3 tablespoons store-bought or homemade pesto sauce
1/4 cup grated Parmesan cheese (optional, but recommended for added flavor)
Fresh basil leaves for garnish (Optional)
Instructions:
Boil the Noodles: In a saucepan, bring 2 cups of water to a boil. Add the Maggi seasoning and then noodles and cook them according to the package instructions, usually around 2 minutes. Stir occasionally to avoid sticking.
Once the noodles are cooked, add 3 tablespoons of pesto sauce to the cooked noodles. Stir well to combine the noodles with the pesto sauce evenly. The pesto will infuse the noodles with its delightful flavor.
Add Parmesan Cheese (optional) Mix it in thoroughly to create a creamy and cheesy texture and an extra burst of flavor.
Garnish and Serve: Transfer the pesto-infused Maggi noodles to a serving bowl. Garnish with a few fresh basil leaves or more pesto sauce and Your 2-minute Maggi with pesto sauce is now ready to be enjoyed!

Note: Feel free to adjust the amount of pesto sauce and Parmesan cheese according to your taste preferences. You can also add some sautéed vegetables like cherry tomatoes, zucchini, or mushrooms to make it a more wholesome and nutritious meal.
Enjoy your quick and delicious Maggi with pesto sauce!

Pesto recipe :
Ingredients:
3 cups fresh basil leaves (packed)
1/2 cup pine nuts (you can also use walnuts or almonds)
3-4 garlic cloves
1/2 cup grated Parmesan cheese
3/4 cup extra-virgin olive oil
1/2 teaspoon salt (adjust to taste)
Optional: a squeeze of fresh lemon juice (about 1 teaspoon)
Instructions:

Prepare the basil: Wash the basil leaves and pat them dry with a paper towel. It's essential to have fresh basil for the best flavor.
Blend the ingredients: In a food processor or blender, combine the basil leaves, toasted nuts, garlic cloves, and grated Parmesan cheese and salt as per taste. Pulse until the ingredients are finely chopped.
Add olive oil: With the food processor or blender running, slowly pour in the olive oil in a steady stream. The olive oil will help emulsify the pesto and give it a smooth texture.
If you like a bit of tanginess, you can also add a squeeze of fresh lemon juice.
Store the pesto: Transfer the pesto sauce to a clean jar or airtight container. To prevent browning, you can drizzle a little extra olive oil on top before sealing the container. Pesto can be stored in the refrigerator for up to a week or frozen for longer storage.
Enjoy your homemade pesto sauce! You can use it as a pasta sauce, pizza topping, sandwich spread, or to enhance the flavor of various dishes.

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