Pesto is to Italian cooking what coriander chutney is to Indian cooking. It has freshness from the basil, spice from the garlic and texture from the nuts and cheese. Olive oil makes it a perfect emulsion to have in as many ways as you want. Pesto is originally made from pine nuts but I use walnuts in mine, you can use either. Also pesto has pecorino romano in equal proportion to parmesan but I just use Parmesan as I have that on hand. You can use half parmesan and half pecorino if you have both the cheeses. Finally lemon juice - it adds freshness to the pesto and helps keep the bright green color of the pesto. But add it only if you are using the pesto on the same day.
Ingredients:
2 cups fresh basil leaves
2 cloves garlic
3-4 tablespoons walnuts
1/2 cup olive oil
1/4 cup grated Parmesan
1 tablespoon lemon juice- if using the pesto the same day
Salt
Place the garlic, basil and salt in a blender. Blend to make a paste. Add the walnuts and cheese and blend while pouring the olive oil slowly in a stream till it is creamy. Serve in a variety of ways - here is one.
Love the colour...look so gud..
ReplyDeleteLovely color..yummy..
ReplyDeletePesto looks gorgeous..Luv the color !!!
ReplyDeletelooks delicious..
ReplyDeleteCF, lovely recipe and bookmarked it. I have a question though, how long can I keep this in fridge? I am just wondering as the quantity is a little more than for just one use. Also, please explain the role of lemon juice, is it if i don't use it the same day or other way round?
ReplyDeleteSimply delicious..
ReplyDeleteWoww thats an interesting pesto, lovely and very catchy..
ReplyDeleteThanks for information abt pesto
ReplyDeleteIt looks so vivid green, I love it! The walnuts sound really good in the pesto, I wish I could have some now!
ReplyDeleteYummy and healthy Pesto, will definitely try this one.
ReplyDeletewow lovely...is this the side dish that they give with the italian bread?...if it is...then thanks much was searching for this recipe....
ReplyDeleteeven if its not..I m ready to go for a combo..:)
ahh so glad to follow....
http://cookingwithdipika.blogspot.com/
Nice and delicious walnut pesto.Lovely pic.
ReplyDeleteNice color, love all the ingredients gone in there:)
ReplyDeleteFantastic pesto! lovely sauce for pasta,Love the green colour...
ReplyDeletewht a bful color....truly green gourmet
ReplyDeleteI really like how your introduced the pesto as being what chutney is to Indian cooking. The colour is lovely. I am sure the taste it too.
ReplyDeletelovely colour..perfect sauce for pasta..
ReplyDelete@ Priya - I kept the pesto in the fridge for about 2 weeks. Just add a very thin layer of olive oil on top. I didnt add lemon for long term as I wasnt going to use it as is... I cooked with it.
ReplyDelete@ Dipika - I think the spice mix with oil is Italian seasoning. I havent eaten pesto with bread at restaurants...
im loving the walnut idea! delicious!
ReplyDelete