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 a Pesto; different herbs, ingredients and flavours. It is often served in sandwiches, baked into breads, even stuffed into chicken or applied on 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  1 cup basil/1 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 or to taste 

Then slowly add 
1/2 cup olive oil 

Remove and store in an air tight container for up to a week or two.

Serving suggestions

Toss it with a warm fresh pasta. 
Slice wram grilled chicken breast and toss the pesto to serve.
Bake into a bread.
Apply it in sandwiches.

Optionally you may use  a cup of baby spinach leaves cutting the basil to a cup as well.
Macadamia and walnuts are a great substitute if you do not get pine nuts.
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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