Basil Pesto

Being a working woman in India, my mom always prepared some staples like tomato ketchup, ginger garlic paste, idli dosa batters etc every weekend to get through the work week. Likewise, I have developed a habit of making some staples over here in the US like hummus, pesto, almond butter etc that help us with our breakfast, snack/sandwich needs.

Pesto traditionally means a stone ground sauce. Basil Pesto is a combination of basil leaves ground with pine nuts and cheese blended with olive oil. Making pesto over and over again I tweaked it to my taste and texture preferences and have arrived at the below recipe which I think has the elements of earthiness, creaminess, chunkiness, tanginess and of course deliciousness 🙂

Basil Pesto1

Coming to the applications of pesto- I primarily use it as a sandwich spread but other applications include but not limited to pasta sauce, baked eggs, dip, baked chicken, shrimp, beef and a lot lot more.

What do you guys make as staples on a weekend? How do you like to eat your pesto?

Preparation time 10 minutes
Serves 24
Serving Size 1 serving
Calories Per Serving Approximately 90 per serving
Difficulty Easy

Ingredients:

1 cup Parmesan

3 Cups tightly packed basil leaves(3 bunches)

salt to taste

1/2 tablespoon balsamic vinegar

1/2 cup olive oil

4 garlic cloves

1/2 cup pine nuts

1/2 cup walnuts

Procedure:

1.Place everything except olive oil in a food processor and pulse till it is coarse simultaneously adding in a steady stream of olive oil till you get the consistency you desire(coarse to smooth).

IMG_4706

Tips:

Pesto can be stored in a dry airtight jar in the refrigerator for up to a week.

Pesto traditionally has more oil added to it, but it makes my sandwiches etc soggy, I prefer it like this but it also oxidizes faster due to lesser oil, so add according to your need.

 

If you like this recipe and would like to see more such recipes do like my page on Facebook

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