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:
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