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PESTO CURRY / PESTO GRAVY / CHICKEN IN PESTO SAUCE

PESTO CHICKEN / PESTO GRAVY

INGREDIENTS

  • Basil leaves – 3 cup
  • Pine nut / almonds / walnut / cashew /peanut – 5 tbsp
  • Pepper pwdr -1 tsp
  • Parmesan cheese – 2 or 3 tbsp OR 2 cheese cubes
  • Salt to taste [ be careful as we are adding cheese ]
  • Garlic – 3
  • Lemon juice – 1 tsp
  • Olive oil – 5 to 8 tbsp
  • Fresh cream – 3 or 4 tbsp
  • Water as needed

PREPARATION

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

METHOD

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

**** We don’t have to grind it we have too blend it [ finely minced ] . If using mixer to grind then just pulse beat it.

Check salt and pepper and adjust if required .

Transfer this to a pan , add fresh cream and mix well.

Adjust water as per the consistency you want .

Bring to a boil and off the flame.

 Serve it with grilled chicken / veges / paneer .

Pesto turns black when exposed to air for a longer duration due to oxidation. This can be prevented by pouring a thin layer of olive oil on top of the pesto and by storing it in an airtight container.

VARIATIONS

Pinenuts are expensive [ 4000 – 5000 rs per kg ] you can substitute it with cashew or walnut or almonds lightly roasted or skinless roasted peanuts.

Instead of basil we can use coriander /mint /broccoli / blanched spinach puree.

STIR FRIED VEGES RECIPE – Stir fry veg salad recipe FOR WEIGHTLOSS

GRILLED CHICKEN RECIPE – https://maryzkitchen.com/?s=GRILLED+CHICKEN+

NOTES

  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]

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Mary Anthony
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