Pesto Sauce

I have to agree that I have developed the taste of Pesto Sauce pretty late in life. But now that I have started appreciating it, I want to share its goodness with everyone.

Also the fact that, it can accentuate the taste of literally any kind of bread based dish, makes it to my list of a-must-have-sauce.

I love it to spread it on my pizza base, Brushetta, add it to pasta or simple toast a bread and spread it. 

Ingredients:

 

Basil Leaves (25 gms) – 1.5 cups

 

Almond (or Pine nut / Cashew / Walnut) – ¼ cup

 

Garlic – 2-3 pieces

 

Olive oil – ¼ cup

 

Salt – ½ tsp

 

Lemon Juice

Method:

 

Prep -  1) Wash and dry basil leaves 

            2) Roast almonds in a pan for 2-3 min on low flame. Remove and cool completely 

To Make Pesto:

 

1)    Grind the almonds coarsely

2)    In the same grinder, add Basil leaves, garlic and salt

3)    Grind the leaves and keep adding olive oil in parts

4)    In the end add a 10-12 drops of lemon.

 

P.S: You may add a few fresh mint leaves if you like

You can also store your pesto in the fridge for 3-4 days and in freezer for upto 1 month