Skip to main content

Pesto Sauce

Pesto is a sauce originated in Italy which means pound or crush. Typically Pesto is made in mortar pestle.

Traditionally Pesto is made with Basil and pine nuts. But today I am making the pesto sauce with ingredients that are sitting in my fridge for couple of days. I chose to use combination of spinach and basil leaves with walnuts. I added in the green chilli which is not at all a traditional ingredient in Pesto.

There are gazillion different things that can be done with this sauce - couple of them being pasta sauces, spread for bread, grilled cheese sandwiches, pizza sauces and the list goes on :)..
Below is the recipe for Pesto with couple of my additions and changes..

2 cups fresh basil leaves

1 cup Spinach
3 cloves garlic

3 tablespoons walnuts
1/4 teaspoon salt
1/2 cup extra-virgin olive oil

1/4 cup grated Parmesan cheese
2 green chillies (Optional)

Wash the basil leaves and spinach, discard the stems, and dry thoroughly.
In a blender, add garlic, walnuts, green chillies and salt. Blend for 15 seconds.
Add in the basil leaves and spinach leaves - use the pulse technique and turn on and off, to shred the basil and spinach leaves.
Once the leaves are shredded, turn on the blender and with the blender going on, drizzle in the olive oil from the top opening of the blender, to create a coarse paste.
Add the Parmesan cheese and give it a couple of pulses to combine.
Store in refrigerator until ready to use.

Instead of 2 cups basil and 1 cup spinach you can use 3 cups of basil or mix of spinach and spicy arugula.
If you are planning to store the pesto for a couple of days, do not add the Parmesan cheese to the pesto, instead add the Parmesan cheese when you ready to use the pesto.


Popular posts from this blog

Andhra Style Chicken curry - mom style

Today I prepared a dish that made me feel like I am home - my mom version of chicken curry.

This dish is really easy and quick to make. And trust me, no matter how much of the curry you make it won't be enough for sure. Give it a try!!

Pulla attu / Sour Dosa

This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa.
I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :)
Ingredients For Batter 2 cups thick butter milk(majjiga)
2 cups rice
1 tsp methi seeds(menthulu)
salt per taste
For Dosa finely minced green chillies, chopped onions and minced cilantro
Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight.
Stick it in the refrigerator the next morning.
To make t…

Apollo Fish

Somehow I do not like eating out very often but I crave for some dishes served at the restaurant. So I try to replicate them in my kitchen modifying the recipe my way to exactly match my taste buds.

The recipe I am posting today is one such dish. This was the first restaurant dish I fell in love with eight years back..The name itself will make my mouth water..ummmmm..

I made Apollo fish for the weekend and here is the recipe for you guys....Have a great weekend!!