I have loved Pesto since my first tryst few years back. Whether you smear it on a toasted bread, bruschetta or use that as a sauce for Pasta – it tastes fantastic each time! Traditionally, Pesto is made using pine nuts and aged cheese – however a lot of you (including me) don’t have it stocked at this time of the year and with the ongoing lockdown, we’ve all learnt to be nothing but using existing resources judiciously. Hence, you can substitute the Pine nuts for walnuts or almonds, provided you toast them well before.
Hence after multiple alterations – I finally found a recipe that is for keeps. So happy to share this with you all! Don’t forget to tag me on Instagram if you try this at home 🙂
Fresh Homemade Pesto Sauce
Recipe by Gunjan SawhneyCourse: DipsCuisine: ItalianDifficulty: Medium
4 cups fresh basil leaves
1 cup olive oil
6-8 large cloves or 3 tbsp garlic
1 1/2 cup parmesan cheese, grated
1 cup pine nuts/walnuts/almonds, toasted
1 tsp lime juice (optional)
1 tsp salt, to taste
1/6 tsp pepper (optional)
Combine the freshly washed basil leaves, chopped garlic, toasted walnuts, salt, pepper, lime juice, grated cheese in the bowl of a food processor.
Pulse it well until the pesto is blended into a coarse paste. Slowly add the olive oil now and scrape down the sides to ensure all ingredients are mixed well. Blend it for 30 seconds only.
Transfer this to a bowl and mix it well.
Store it in a jar and refrigerate until a week for later use. You can throw in a spoon of it next time you make a Pesto pasta or just smear it on a toasted bread in case you plan to have a sandwich.