The origin of Basil Pesto is from Genoa, the capital city of Liguria Italy, Pesto alla Genovese is made with fresh basil, garlic, pine nuts, salt, olive oil and hard cheese, traditionally Pecorino and Parmesan. Here, I‘ve created it with my homemade cheese (paneer).
Basil Pesto can be used as a dip, spread, with pasta, and mashed potatoes.
- 2 cups Fresh Basil Leaves
- 1/3 cup Pine Nuts
- 1/4 cup Cheese (Homemade, Parmesan)
- 1/2 Fresh Lemon (juice)
- 1 to 2 Garlic Cloves (as per our preference)
- 1 to 2 tsps. Olive Oil (may skip)
- 1/4 tsp. Red Chili Powder
- 1/4 tsp. Black Pepper
- Pink Salt (as per our preference)
Dry roast the pine nuts until fragrant and there is a color change.
Place all of the main ingredients (basil leaves, garlic, pine nuts, olive oil, black pepper, red chili powder, and pink salt) at one place.
Homemade paneer (or Parmesan cheese)
Place the Basil leaves, garlic cloves, olive oil, and pine nuts in a small grinder jar.
Squeeze some fresh lemon juice.
May add salt, black pepper, and red chili powder at this point.
Grind it into a coarse or smooth paste.
Transfer it to a serving bowl or jar to store for later use.
Notes:
Basil Pesto has many variations but I like it with the pine nuts. This combination is absolutely soothing and delightful.
Always make sure to taste the freshness of pine nuts before using them for the recipe.
I’ve used this Basil Pesto as a spread to create grilled Panini (grilled sandwich) for my family
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