Pesto

Tempting to eat by the spoonful, Pesto features a rare combination of pine nuts with basil leaves and olive oil. Exotic to the core, this pesto sauce has an intense flavour This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 06 Dec 2021 in Recipes Course

New Update

Main Ingredients	Fresh basil leaves, Pine nuts (chilgoze)
Cuisine	Italian
Course	Gravies, Sauces and Stocks
Prep Time	21-25 minutes
Cook time	0-5 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Veg

Ingredients list for Pesto

12-16 Fresh basil leaves
1/2 cup Pine nuts (chilgoze)
8-10 cloves Garlic
100 grams Parmesan cheese
4 tablespoons Olive oil
to taste Salt
to taste Black peppercorns , crushed
1 cup to serve Spaghetti , boiled
a few to garnish Fresh basil sprigs

Method

To make pesto sauce, put cloves in a blender jar, add Parmesan cheese, pine nuts and blend. Add basil leaves, olive oil, salt and crushed black peppercorns and blend into a coarse paste. Transfer into a serving bowl.
Heat pasta in a non-stick pan, add pesto sauce and toss well for 1-2 minutes. Remove the pan from heat and transfer onto a serving plate.
Garnish with basil sprigs and serve.

#Black peppercorns #Fresh basil leaves #Garlic #Olive oil #Parmesan cheese #Salt #Spaghetti