Pesto Sauce

Pesto originated in Genoa, the capital city of Liguria, Italy. Though the term ‘pesto’ refers to anything that is made by pounding, pesto sauce in traditional Italian cooking, consists of crushed basil leaves, garlic, pine nuts, hard cheese like parmesan, pepper and salt, all blended with olive oil. Pesto sauce goes best with pasta, but can be used in a myriad ways like dips, dressing for salads, sandwich spread, pizza topping, as breakfast condiment etc. The dominant taste is basil and garlic, with the rich flavours of cheese and pine nuts, all, combined with olive oil. Whip up this no-cook recipe in no time, add it to cooked pasta and treat yourself to the fresh, green, cheesy and nutty flavours.

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Ingredients

• Basil 75gms

• Garlic cloves 10gms

• Pine nuts 25 gms

• Parmesan cheese 20 gms

• Extra virgin Olive oil 15 ml

• Salt to taste

• Black pepper crushed to taste

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Directions

• Prepare Pesto sauce by grinding basil leaves, garlic, olive oil, parmesan cheese and pine nuts together using a hand blender or mixer grinder. Season with salt and pepper.
• To serve, toss in salad or pasta of your sauce . Garnish with grated parmesan and chopped basil on top.

Chef’s Twist :-

You can add walnuts instead of pine nuts.