Some days I do not like to cook elaborate meals. Then I stick on to easy, ready to make dishes. This basil pesto sauce is one among them. I mostly use it for pasta but you can very well use them in a variety of ways. Spread it on a bruschetta or as an appetizer dip or use it as a spread or chutney for your sandwich. You can also mix it up with some mayonnaise to use up as a salad dressing or use as a spread or dip for your grilled chicken !! The uses are many & it's an effortless recipe :) Great right?
I have some freshly growing basil sprigs on my window sill & I had been waiting for them to grow up to a considerable height so that I can use them. And now my emotions are that of a happy little kid :D This pesto sauce can be refrigerated for a week. Store them in air tight containers then. Alternately, it can also be freezed for upto six months.
Recipe Source: Adapted from here
I Took: 10 minutes
Makes: ¼ cup
I Used:
| Fresh Basil leaves | - | ¼ cup |
| Walnuts/Pine Nuts | - | 4 tsp (I used Walnuts) |
| Garlic | - | 1 clove |
| Grated Parmesan Cheese | - | 2 tbsp |
| Olive Oil | - | 2 tbsp |
| Salt | - | As Needed |
The Way:
- Add walnuts/pine nuts & garlic in a blender/mixer. Pulse it till crushed
- Add the fresh basil leaves to it & blend again
- Add olive oil and give it a quick pulse. Finally add the grated Parmesan cheese & salt and blend or pulse to your desired consistency
- I like it smooth rather than crunchy, so I blend it to a smooth paste. You can add water if necessary for the consistency
Use as desired :)
Cheers,
Chitz