Pesto Tapioca

The Indian Tapioca is usually prepared with a light tempering of mustard seeds and curry leaves.Heres a slight variation with italian ingredients pesto and marinara sauce just as pasta is prepared.The tapioca has to be soaked overnight to cook it.This recipe works for a side or simple and quick carbohydrate for an entree
Preparation time:15 minutes

7 oz pesto genova(I used readymade trader joes)
6 minced green chilies
2 cups of tapioca pearls soaked overnight
1/2 cup marinara sauce
2 tablespoons sundried tomatoes(optional)
salt to taste
1/4 cup roasted peanuts


1.Take the oil from the pesto and heat it in the pan. If using homemade pesto add 1 tablespoon of olive oil to a pan and heat. Add the green chili and saute for 1 minute on medium flame.
2.If using the sundried tomatoes add them and add the pesto and marinara sauce and salt and mix and let cook for about 2 minutes
3.Add the soaked tapioca and mix and let cook for about 7 minutes stirring occasionally. Check salt and turn off the stove. Add the roasted peanuts and serve.

Do not add too much sauce or overcook, the tapioca will get soggy.
You can add some black pepper if you like.

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