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BASIL ALMOND PESTO

BASIL ALMOND PESTO RECIPE

Pesto is a traditional Italian sauce made with fresh basil leaves, pine nuts /almonds /peanuts/walnut , garlic, salt, Parmesan cheese, and olive oil.

The homemade pesto sauce has a coarse, rustic texture, the freshness of basil leaves, and the nuttiness of nuts.

INGREDIENTS

  • Basil leaves –  cup [Use only fresh basil leaves for making pesto. ]
  • Almonds  –  ¼ cup
  • Pepper pwdr – 1 tsp
  • Parmesan cheese – 2 or 3 tbsp [ optional ]
  • Salt to taste [ be careful if adding cheese ]
  • Garlic – 3
  • Lemon juice – 1 or 2  tsp
  • Olive oil – 5 to 8 tbsp

PREPARATION

  1. Clean, wash ,rinse and pat dry the basil leaves.[use the tiny stems not the big stems]
  2. Toast the almonds for few mins, colour should not change .

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 .

Store it in an airtight container.

Transfer the pesto to an airtight container, drizzle some olive oil to cover the top, place a cling foil to cover the layer of olive oil. Close the lid of the container and store it in the refrigerator for 2 – 3 days. The colour of the sauce might change after a day or so.

Pesto sauce can be consumed either raw or cooked. It can be used as a dip, salad dressing, or as a gluten-free sandwich spread.

VARIATIONS

  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 / spinach .

PESTO PASTA – Basil pesto pasta

PESTO SPAGHETTI –Basil pesto spaghetti

PINENUT BASIL PESTO – Basil pesto pasta

PEANUT PESTO – Peanut basil pesto

NOTES

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

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Basil pesto pasta

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Mary Anthony
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