Basil pesto sauce

                                                BASIL PESTO DIP /SAUCE



  • Basil leaves – 3 cup
  • Pine nut – 5 tbsp
  • Pepper pwdr -1 tsp
  • Parmesan cheese – 2 or 3 tbsp
  • Salt to taste [ be careful as we are adding cheese ]
  • Garlic – 3
  • Lemon juice – 1 tsp
  • Olive oil – 5 to 8 tbsp


Clean, wash ,rinse and pat dry the basil leaves.[use the tiny stems not the big stems]


Take all the ingredients in a food processor and blend it to a coarse mixture .

Check salt and pepper and adjust if required .

Store it in an airtight container.


  1. Pinenuts are expensive [ 4000 – 5000 rs per kg ] you can substitute it with cashew or walnut or almonds lightly roasted or skinless roasted peanuts.
  2. Instead of basil we can use coriander /mint /broccoli / blanched spinach puree.


  1. Instead of parmesan we can use other cheese . I used processed cheese only 1 cube .
  2. We don’t have to grind it we have too blend it [ finely minced ]
  3. If using mixer to grind then just pulse it.
  4. Store it in fridge – remains good for more than 3 weeks if olive oil is added generously.
  5. This sauce can be used for making pasta / spaghetti / pizza / salads / for nachos / sandwich / marinate chicken / for garlic bread
  6. Mix it with mayo and use it as a spread .
  7. The origin of this sauce is from Italy where it is grounded in mortar pestle
  8. Don’t use the thick stems of the basil use tender ones.
  9. Adjust ingredients as per taste.
  10. Adding too much cheese will make it sour.
  11. Reduce cheese and add it when required .
  12. Cheese can also be avoided .
  13. For me , pesto is like a green Indian chutney .[taste was differnet because of the ingredients]

for more recipes click on the names below :- 

  1. Pasta in white sauce recipe
  2. Garlic cheese toast
  3. Quesadilla
  4. Hummus
  5. Falafel recipe
  6. Cake recipes

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