Pesto

Italian food has always been my most favourite. Started with Pizza hut in India, to authentic Italian food in Italy itself. I have always loved it. I specially love Lasagne and Cannelloni ( both veg ).. Plus Ravioli in Italy was a mouth watering formation. mmm.. am still drooling.  Coming back to the present, I tasted pesto there and instantly became a fan of it. Tried making it at home for pasta and other spreads, and it suits really well as a sandwich spread too.. 

Posting some pics of food we had in Italy. 

Toot Padho 

Green pesto, with its aromatic basil, zing of the garlic and the richness of pine nuts is one of the best offerings in Italian cuisine. What makes it even better is that it is fairly easy to make and can be stored in the fridge. Pesto in all its versatility plays the part of a bread-spread, pasta sauce or a salad dressing. Whats more ??.. You can make different variations according to your taste and choices... 


Its a very healthy side dish that goes well with snacks too. Including essentials fats and nutrients, it gives you the Italian experience with Desi cooking.  


Ingredients:
1. 150 gms of fresh basil leaves
2. 5-6 walnuts (de-shelled) 
3. 5-6 cloves of garlic
4. 2 tbsp extra virgin olive oil
5. Salt to taste
6. 2 tsp of pine nuts, roasted
7. 1 tsp Black pepper powder, freshly ground preferred. 
8.  2 tsp Parmigiano Reggiano cheese, grated 

Green Pesto

Method:


1. Grind walnuts and Pine nuts in a grinder and keep aside,
2. Blend Basil leaves, garlic cloves, olive oil and salt together in a blender. Add ground powder. 
3. Mix grated cheese and black pepper to taste. Relish !!


Notes: You can bring a lot of variations in Pesto 
1. Substitute Garlic with leek, chives or shallots for a different texture.
2. Replace pine nuts and wallnuts with Cashews, Brazil nuts or pecans ( even peanuts ) to include benefits of various nuts in your diet. 
3. Replace Olive Oil with Grape Seed oil or Flax oil for different flavour. 
4. Add a tsp of lemon juice in Pesto for a tangy flavour.

Red Pesto

5. Make RED PESTO by adding 4 tsp of sun-dried tomatoes. 
6. Make PARSLEY PESTO by adding 1 cup of fresh Parsley with the basic recipe.
7. Make BROCCOLI PESTO by adding 1 cup of steamed or boiled ( well drained ) broccoli to the basic recipe.
4. Make SPINACH PESTO by adding 1 cup of fresh spinach leaves to the basic recipe.. 


Use your own variation and imagination for Pesto. Its highly nutritious, different in taste and aromatic supplement to your diet. Can be kept in fridge for over 10 days. Freeze for better results. 

Sending to Shilpa's Life is Green event