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DISH NAME : PESTO

  • Origin : ITALIAN
  • Category : DIPS, CHUTNEYS AND SAUCES
Preparation Time : 15 minutes
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Description

Pesto is an Italian sauce similar to indian green chutney. unlike Indian green chutney, pesto literally floats in oil. In earlier times pesto was ground in a wooden or stone mortar and pestle. First pine nuts and garlic were ground, then basil leaves were added and lastly parmesan cheese was added and ground together. In modern times blenders have taken the place of mortar and pestle.

Note

1) The basil leaves are firmly packed in a cup after removing stems.
2) If Parmesan cheese is not available substitute with cheddar.
3) Cheese has salt, so add salt only if necessary.
4) You may add peppercorns or green chillies according to taste.
5) Pine nuts are much expensive (almost 3 times expensive than cashews), hence a lot of hotels substitute pine nuts with cashew. If pine nuts are not available, substiitute with cashew. Pine nuts will turn rancid faster than cashews.
6) With a good layer of olive oil floating on top of pesto, the sauce will last for about a week in fridge. Then it can be frozen. Remember to store pesto in airtight bottles.
7) The general rule followed in the ratio of basil to olive oil is 3 : 1.
8) I added a teaspoon of lime juice while grinding basil for two reasons-one, to prevent oxidation and to retain green color and two, i liked the taste of lime with pesto.

  Cup 

Method

1) Wipe basil leaves till dry.
2) Dry roast pine nuts.
3) In a mortar, add garlic and pinenuts and grind with pestle till it forms a nice paste.
4) Then add basil and lime juice (if using) and continue grinding.
5) Lastly add cheese and continue grinding to form a smooth paste.
6) Add olive oil and finish grinding.
7) Remove to an airtight bottle and store.
8) This can also be made in a blender. Then blend all ingredients together. Pesto made in a mortar and pestle tastes much better than made in a blender.

Serving Suggestions

Can be used in pastas, on bread like chutney and also in salads.