Pesto is one of the most versatile and flavorful of all Italian sauces. The list of ingredients seems simple, but the trick is how u blend it. Here is my variation. Though this recipe contains olive oil, you can make it without it as well. I have given some tips and tricks on blending the perfect jar of pesto. This keeps in the fridge in an airtight container for upto a week. You might find a colour change after few hours. This is because of the oxidation that happens to any green. Just stir it with a spoon and then use. Best way to avoid it is by doing a surface wrap. This means, that you don't leave any space between the top of the sauce and the cover so that no air remains.
SERVES 1 BOWL
INGREDIENTS
2 cups of packed basil
¼ cup of walnuts or pine nuts
4 garlic cloves
2 tbsp olive oil
¼ cup parmesan cheese (optional)
Salt to taste
Few drops of lemon (optional)
METHOD
Wash the basil in cold water. Don't put it under running water. Instead immerse it in a water bath and then drain and roughly tear with your hands.
Always roast the nuts that you're using.
Use extra virgin olive oil for best taste.
Garlic is as per your taste… I like to add 4. You can reduce if you don't like the strong flavors.
I don't add parmesan just so i can make it healthier, but if you want to make it creamy then u can go ahead and add it.
The trick is to not add everything together in the blender. We need to keep the pesto chunky. First add the nuts and garlic and pulse only 1-2 times. Then add the basil, salt and lemon juice and blend until everything is in tiny bits.
You don't need to blend for long, else the nuts will release their oils and make the taste a little metallic.
After this, remove this mixture in a bowl and then slowly pour in the olive oil and mix with a spoon. This way the flavors of the herb and the oil are retained.
*You can reduce the oil quantity and even do away with it if you want to make it completely oil-free. Just add little water instead.
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