Skip to main content

Pesto



I am not a fan of store bought pesto. Not because it's not fresh, or because it contains preservatives. I don't like it because of the cheese.

I don't like parmesan. There, it's heresy, but I've said it now. Give me fresh mozzarella, crumbly feta or even gorgonzola. But parmesan's just not my thing. Now pesto is a sauce hard to avoid if you like Italian, so I decided to make my own cheese-less version of the classic.

Drop a loosely packed cup of basil leaves and 2 chopped garlic cloves in a blender. Pulse until coarsely chopped. Now add a tbsp of pine nuts, another tbsp of olive oil and a pinch of coarse sea salt and blend again. But stop while your sauce is still grainy - remember that pesto is something you originally made with mortar & pestle so we aren't looking for smooth here.

Dip a spoon and dig in. If any of it survives beyond the first ten minutes, scrape it into an airtight container and leave it in the fridge. I've heard it lasts a few days; I am yet to see proof of it.

Comments

Laura said…
I like Parm ok, bit I always sub in Asiago, which we love. I've never understood why Parm gets to be king automatically.

Now my issue, on the other hand, with pesto is the copious quantity of Italian (or American) basil. Which is weird since I can eat large amounts of Thai or purple basil.
Siri said…
Wishing you a very Happy Ugadi :). Pesto is one thing I never buy from store, I don't like the after taste of it. :)

Cheers,
Siri
Rachel said…
Wow that is neat although I like cheese in my pesto. I have a friend who makes pesto minus the cheese and stores them and prior to use she stirs the cheese in.
Sunshinemom said…
I made this some time back too:), and they taste great cheeseless! I prefer the mortar and pestle way!
Priya Suresh said…
Pesto i love this, i too prepare at home, i dont event buy from store...
CurryLeaf said…
I love parmesan,so in that I do not agree with you.But I too do not buy pesto as I love the aroma of fresh basil and love it when ground,too good and I feel very mood enhancing.To be honest I add only little parmesan asI want pesto to be more basil-y and also give only a coarse grind as you say
Srivalli said…
Happy New year wishes simran...that looks good..have never tried my hands with it...
Bharti said…
Home made pesto is def. best. But yeah, gotta disagree on the cheese part.
notyet100 said…
thats a nce recipe simran,..;-)
Unknown said…
nice recipe i like pesto pasta yumm
even i prepare pesto at home...It stays for a good one week if enough olive oil is added...i have tried and tested it..:)
Shaheen said…
I love pesto! Where do you buy your pine nuts from? They seem nice and plump.

Popular posts from this blog

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event. She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party. I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice. Valli, hope you don't mind getting the same dish on the menu again.

To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it out and…

Tales of A Female Nomad

This month, our book club goes on a nomadic tour. We traveled with Rita Golden Gelman, a writer who sold everything she owned after the shock of a divorce and became a nomad. Not a tourist, because Rita stays away from everything that a tourist does and instead, tries to live the lives of people she visits.

From Mexico to Israel to Galapago Islands, Rita goes the way least traveled, always preferring to stay as a boarder with natives. And sometimes, going to places not even locals will go, places so secluded yet beautiful that Rita's description takes your breath away, urges you to become a nomad yourself.

Yet even nomads sometimes find their roots. Rita found hers in Bali where she spent eight years. Starting as a boarder with a prince, she eventually became a part of the family. I instantly knew I wanted to cook something Indonesian. I picked Nasi Goreng, the Indonesian fried rice.



There are as many recipes for Nasi Goreng as there are cooks. Some use tomatoes, others tamarind.…

The Bread Whisperer

What do an electrical engineer, a monk and an IT trainer have in common? These are all the things Abhilash was before he turned his attention to bread baking. Not the one to pick an easy path, Abhilash started with the most temperamental of breads - the sourdough - as his baking adventure. At first, he was baking these loaves for himself. Accolades from friends and family quickly followed and much to the delight of this writer, he turned his passion into a full time career six months back.

For the uninitiated, a sourdough bread is made by fermenting the dough with naturally occurring yeast, making it harder to perfect than the bread made with commercial yeast. The bread's signature tang and the open crumb, with lots of holes, is only made better with a high hydration dough that is super tricky to master. While extremely popular around the world, good sourdough is an elusive commodity in Mumbai and there are only a handful of bakers I would trust when I am looking for bread.

Thoro…