Pinenuts - i searched around in quite a few places for them, but nada...bored of searching, i finally decided to try it out with groundnuts instead..of course, the taste wasn't original but it definitely was good :). This recipe is a no cook, no chop recipe. Simply combine and blend. And this version stays for days in the fridgesince it's pretty dry..just ensure there is a film of oil on top if you're storing it for more than a week. And do replenish the oil everytime you scoop out a spoonful.
Ingredients:
a huge bunch of basil leaves
a handful of roasted groundnuts with the skin removed ( i used a microwave, about 4 mins on high)
3 medium sized cloves of garlic
1 teaspoon chilli flakes
1 tablespoon grated cheese (preferably parmesan but i used cheddar)
salt, to taste
1 tablespoon olive oil
Method:
Dump everything into the blender jar and blend till you get a medium coarse paste. Ensure you do not blend into a fine paste as you won't really get to taste the diff ingredients then.
Ingredients:
a huge bunch of basil leaves
a handful of roasted groundnuts with the skin removed ( i used a microwave, about 4 mins on high)
3 medium sized cloves of garlic
1 teaspoon chilli flakes
1 tablespoon grated cheese (preferably parmesan but i used cheddar)
salt, to taste
1 tablespoon olive oil
Method:
Dump everything into the blender jar and blend till you get a medium coarse paste. Ensure you do not blend into a fine paste as you won't really get to taste the diff ingredients then.
can i make it without garlic? any alternate for olive oil?
ReplyDeleteHey Suman, u can def try making it without garlic, jus add some italian herbs/oregano...and u can substitute olive oil with sunflower oil or any other neutral tasting oil :)...do let me know if it works!
ReplyDeleteThis pesto looks so delicious.
ReplyDelete@Sensible Vegetarian: Thank u!! Do try it out and let me know how it tastes :)..n i'm dying to try out your instant chocolate pudding! will let u know how it turns out :)
ReplyDelete