When I started blogging , I discovered many new recipes, and although some of them were too intimidating to try (like making puff pastry sheets at home !! Grrrr, how i wish we get that here ), some of them have given me confidence that I could cook better even with local ingredients .
MasterChef Australia was primarily responsible for getting me to discover so many many techniques, and so was blog hopping. And then the bookmarks grew and grew...While I hope I could strike off every bookmarked recipe as done, I am also slowly learning the ropes of making small replacements in my original bookmark to suit my pantry essentials as well as using local produce.
One such recipe was making homemade pesto. It figured in so many recipes as an ingredient I almost lost track of it. Till my dear friend Mir mentioned she substitutes walnuts and even peanuts in place of the pricier pine nuts.I had a batch of roasted walnuts at home and while the original plan was to make basil pesto, the lure of the super fresh green coriander in the refrigerator was too hard to resist.
So in a jiffy was made the pesto. So quick that you can make it in less time than you take to read this post. And while I am giving you approx measurements we did enjoy making a small batch of this which I used for my spaghetti and also some for wholewheat pull apart bread over the weekend..Go on, shed all inhibitions and make that pesto while you figure out endless possibilities to use it up !
So what's your favourite way of using up pesto ? I would be keen to know..
Prep time -10 mins, zero cook ;
makes approx 100 gms of pesto.
Keeps for upto a week under refrigeration.
- Coriander - 1.5 cups (packed)
- Garlic - 5-6 pods (optional, but recommended)
- Salt - to taste
- Olive oil - 3 tsp
- Roasted Walnuts / pine-nuts - 1/3 cup
- In a spice grinder blitz the coriander with the garlic for 1 min, add the walnuts and blitz again for 20-30 seconds.
- Add salt and olive oil and grind for 20/30 secs more till you see a slightly coarse, slightly smooth consistency (I got distracted at this stage and blitzed it for a longer time till the chunks totally disappeared. Nevertheless the taste wasn't compromised !)
- So that's super easy isn't it ? Store in a sterile glass container for upto a week. You can slather it on buttered sandwiches, make dinner rolls using this pesto etc..