It’s almost a year since I started reading bout pesto, and finally done it. I had no doubt bout the taste though. The ingredients that went into it was good. I remember buying a ready-made basil-pesto. It wasn’t good. Still my faith never faded. It’s basically a sauce kinda-ting that can be used in Italian preps most. although there are innumerable combinations, I understood that there are few things (nuts, cheese, garlic, herb, olive oil). Permutations & Combinations………Wow……..!!!!!!!
I brought a jar of sun-dried tomato which was infused with thyme. The flavour was so tempting. The final product was almost 2 cups. I used it for pasta, chicken, sandwich. Good way of pepping up the food.
Doesn’t the pic say it all ????
|Preparation time : 4 min
Cooking time : 2 min
Yield : 2 cups
- 1 cup Sun-dried Tomatoes (oil drained)
- 1/2 cup Walnuts
- 4 Garlic Pods
- fistful Parsley
- 2/3 cup grated Mozzarella
- 3 tbsp Oil (oil of the tomatoes) / Olive Oil
– In a pan dry roast the walnuts for 3-4 min.
– Peel the garlic. Add all ingredients into a food processor and grind till a smooth paste is formed.
** Any ingredient could be used according to taste. I din want parsley to overpower my pesto. So I used it moderately.
** If stored in refrigerator and used carefully could keep it for a week.
** Everything together will have salt in a small amount. So add salt while adding to any dish as required.
Dishes in which I used this pesto :