Monday 19 June 2017

Basil Pesto

Basil Pesto

Best described as a sauce made of fresh basil, pine nuts, and olive oil, it is generally used to coat fresh pasta. Originating in the city of Genoa, in the region of Liguria, Italy, this has now been adopted and adapted all over the world. There are many versions of pesto; different herbs, ingredients, and flavours. It is often served in sandwiches, baked into breads, even stuffed into chicken or applied to fish. I serve it up with a fresh buratta cheese, or as a dip with crisps, and even enjoy it with roasted vegetables. Whatever you fancy, it is delicious.

The Pesto with basil, crushed pine nuts and lemon.

Makes approximately 2 cups of pesto

In a food processor, blend until fine: 
2 cups basil  or 1 cup basil and1 cup baby spinach leaves
1/2 cup grated parmesan 
6 cloves garlic peeled
1/3 cup pine nuts 

Add in
juice of 1 lemon (or to taste)
1/2 tsp salt (taste for additional) 

In a gentle slow stream add 
1/2 cup olive oil 

Remove and store it in an airtight container for up to a week.

Serving suggestions
Toss it with some warm fresh pasta.
To serve, slice warm grilled chicken breast and toss with pesto.
baked into a loaf of bread
Apply it to sandwiches.
Optionally, you may use a cup of baby spinach leaves, cutting the basil into a cup as well.
Macadamia and walnuts are great substitutes if you do not get pine nuts. 
You may optionally add a sprinkle of black pepper if you desire.

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Photo courtesy Niloufer Mavalvala

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