How to make Fresh Basil Pesto

“Beauty comes in all Shapes & Sizes, Small,Large,Circle,Square,Thin Crust,Thick Crust, Cheese Burst, Extra Topping” – By a Pizza LOVER

I love Pizza and Pesto, I mean love Italian Cuisine. Writing this post, I am pondering since when my Pizza Affair Started 😛 In 90s there was a Pizza mix sold by a Brand called Ramdev which had a ingredients for Base which was a almost once in a week ritual of having pizza at home. Gravy would be Blanched tomatoes, capsicum and red chilli powder,base would be rolled and done on tawa followed by Gravy spread and Amul Processed cheese Gratings. This is an Indo-Italian-Gujarati version of BHAKRI Pizza !!

I found my deep love for Pesto Pizza much later during my stay in Edinburgh where had those thin curst square Pesto pizza with had Baby Spinach,Grilled Zucchini and Aubergine; Finished with Drizzle of Extra Virgin Olive Oil – That was a PIZZA HEAVEN for me

Coming back to Pesto, Since then it has become a thing that my refrigerator might not have Pickles or Papad but it has Pesto. My greedy needs of Basil never got satisfied with Store brought Basil eventually I have Basil Pot and happily use Homegrown Basil for my pesto.

I like my pesto bit garlicky and lemony, its a personal choice so feel free to adjust ingredients as per your taste. PineNuts are not that easily available and are way more expensive compared to other nut,I prefer cashew nuts and Parmesan cheese is a vital ingredient and there is not replacement(according to me) for it !!

I use Basil Pesto abundantly in making Pasta,Sandwiches, Pizza and flatbread, If you have love Italian Cuisine; Follow my Healthy Flat Bread Board

I would recommend to make pesto in Mortar and Pestle coz the texture you attained is beyond comparison with what you achieve in a Food Processor.

Try it once!!! Yes, you can thank me later 😛

How to Make Fresh Basil Pesto

Print Recipe
How to make Fresh Basil Pesto
Cuisine Italian
Prep Time 20 minutes
Servings
Ingredients
Cuisine Italian
Prep Time 20 minutes
Servings
Ingredients
Instructions
  1. To begin making Pesto, In mortar-pestle throw in garlic,Cashew and himalyan salt; Pound them till a powder consistency is achieved
  2. Add Basil Leaves and squeeze in lemon, Pound them till a coarse consistency is achieved
  3. Add Olive Oil and Parmesan cheese give few more Pounds to incorporate Olive oil
  4. Serve it with a Focaccia Bread or Baguette
Recipe Notes

P.S. Do not make a Paste, the texture has to be Coarse

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2 Replies to “How to make Fresh Basil Pesto”

  1. Awesome !!! Himalayan Salt is very good for its minerals elements it contains and it has less sodium compared to Table Salt. I specifically used it as pesto needed to be grounded in Mortal and Pestle!!

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