Sweet basil pesto is the original pesto! But over the years we have come to invent various versions of the pesto – be it the ingredients or even colour!
The original pesto has been my daughter’s favourite since she ‘was 8 months! Yes! I’m not kidding!’……………. and she still loves it! So I try to sneak in veggies into it whenever I feel ‘mean’! Kidding! Not abt the sneaking in veggies part! 😉 The recipe for the original pesto can be found here.
INGREDIENTS:
sweet basil- 100g
baby spinach leaves – 100g
almonds – 1/4 cup
garlic cloves – 3
parmesan cheese, grated – 1/3 cup, more for garnishing
extra virgin olive oil – 1/2 cup
lemon juice – 1 to 2 tbsps (as per taste)
salt and pepper to season
PROCESS:
- Clean and discard the stems of the basil.
- Clean and wash the spinach leaves.
- In a blender/ food processor or you can even use an immersion blender dump in the basil, spinach, almonds, garlic and half of the extra virgin olive oil. Blend till the almonds and garlic have been ground completely.
- Once all the ingredients are pulsed well, add in the cheese, lemon juice, salt and pepper and the rest of the olive oil and pulse again till just blended.
- Transfer to a clean dish and drizzle some extra virgin olive oil on top and use as required.
- Store in the refrigerator and stays fresh for about 5 to 6 days.
