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
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