Basil Pesto

This is undoubtedly N's favourite spread. The go to thing for a quick sandwich or an open toast. Her quest of finding the perfect basil pesto, without any adulteration of spinach or cilantro, without too much olive oil, and with that brilliant green colour had to end in only one way - making it in our very own kitchen. 

If you haven't tried this spread over, you've got to stop everything and cook this straight away. It is a life changer. Certainly was for N!

2 cups loosely packed fresh basil leaves. We needed to source this from a grocery store since the one we grow at home never has some large and colourful leaves.
1/2 cup olive oil
1 big garlic clove
1/2 cup lightly toasted pine nuts or walnuts
1/2 cup Parmesan cheese
10 Pepper corn
Sea Salt - Helps absorb some of the moisture


1. Most important aspect in a good basil pesto is to ensure that basil leaves retain their colour and do not get brownish on grinding. Blanching basil leaves is the easiest way to ensure that.

2. Prepare a small bowl of ice water. Meanwhile, heat half pan of boiling water with salt in it. Submerge basil leaves in hot water for 5 to 10 sec and then transfer immediately to ice cold water to stop cooking. Pat dry on towel

3. Now grind basil, nuts , garlic, olive oil, pepper  and transfer to bowl

4. Add salt and parmesan cheese.

5. Pour olive oil on top for storing to avoid pesto to come in contact with air.

Enjoy on a garlic toast or pesto sandwich or pesto pizza or with pita chips. Doesn't matter what you take, you will always enjoy this.



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About the Authors

This blog is from the kitchen of Neha Gupta and Mridul Karkara. We go about our days pretending to be HR Managers and Business Consultants respectively, though in reality, just thinking about our next big meal! This food blog is a representation of our experiments in the kitchen and for the simple joy of cooking and sharing!

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