Monday, April 2, 2012

Pesto..With Basil

Come summer and your body starts asking for cooling and freshness producing food products. For me one such ingredient is the Basil, I’m in love with this herb and I use it profoundly in my cooking.
Topping the list is the Pesto, which is nothing but a quick chutney using the basil leaves. It is a good digestive and the freshness it produces on your palate is amazing. It makes you feel fresh and cool in this heat. I highly recommend this to be kept ready for use in the kitchen as it’s a versatile ingredient.
The pesto can be made in a jiffy if you have the pine-nuts ready for use after peeling, else one could use walnuts too. I use pine-nuts as they are very good for eyesight.

Makes-almost 3/4 cup
2 cups basil leaves. loosely packed
4-5 garlic cloves
1/4 cup/ 50gms pine nuts
2tbsp EVOO
salt to taste
Food 4-003
Grind the Pine nuts and garlic together.
Mix the Basil, salt and EVOO. Grind. If required add more EVOO.
Remove in an airtight container. If you want to store it for a few days, spread a layer of EVOO on top.
Variation :-
To make a Classic Italian Pesto, in the above mentioned ingredients add 1/4cup Parmesan cheese and reduce the salt. Grind together.
Tip- The Pesto should always be covered with oil as it oxidises quickly fading the natural green colour, which has happened with mine, while clicking pics.
You can try this
Bi Coloured Italian Sandwich

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