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 royyala vepudu/Andhra style Prawns(Shrimp) fry

My version of shrimp/Prawn curry from my native place popularly known as royyala vepudu. This recipe brings back so many wonderful memories. This being one of my favorite foods and me being a very picky eater growing up, my mom used to give me more of this curry than my brother. Once I grew up, I was told if you leave your favorite food item in the name of god, your wish will come true. My wish came true and I gave up shrimp because this is hands down, the one food I love the most. Been 13 years I gave up Shrimp but still make the curry for hubby dear because this happens to be his favorite too.  Ingredients 3 cups finely chopped Onion Salt per taste(around 3 tsp) 1 tsp Turmeric  2 tsp Coriander powder 6 Green Chillies slit length wise 1 tsp Cumin seeds  3 tsp Ginger garlic 3 to 4 tsp Red chilli powder depending on your spice level 1 tsp Garam masala 3 tbsp Oil 3 tbsp ghee 10 to 15 pieces cashews Handful of Curry leaves, coriander leaves Marinati


Baklava is a Middle Eastern specialty. Baklava is made in many shapes I decided to make them in rolls. Instead of honey I used combination of sugar and honey to glaze and flavored with cardamom. Baklava is made using phyllo dough ; it is available in frozen section where you can find puff pastries in supermarkets. I bought Athens Pyhllo dough at Target. Recipe will make 24 pieces Ingredients 12 sheets of phyllo dough 1 1/2 cup clarified butter 1 1/2 cup ground almond 1 1/2 cup ground walnuts 3 tbsp pistachios 3/4 cup coconut powder 1 1/2 teaspoon cardamom 3 1/4 cup of sugar Syrup 1 1/2 cup sugar 1 cup water 1/8 cup honey 2 teaspoon lemon juice About 2 tablespoon sliced pistachios for garnish Note Be sure to thaw the phyllo dough using the instruction from the package, phyllo dough should be at room temperature before using. Do not open the package until you are ready to use. Unused sheets roll them in clear plastic wrap and refrigerate . Fo

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 m