I am big lover of homemade sauces and syrups. There is nothing like making everything from scratch, especially with the knowledge that there are no added colors or preservatives. Couple of years ago, I made pesto sauce at home not really knowing how it tastes or not having had it before.
Sounds weird I know but most of my food explorations have been this way. I grew up in a small locality where we had no access to anything other South Indian cuisine and at the max North Indian. Over the past few years of having my kitchen, without actually having tried a dish and only having heard a lot about, I go venturing for ingredients and try out stuff at home. The results always dazzle me, for it is reality put to test with my imagination. It is the most beautiful process for me, food-wise.
Last year I had my basil plant in the small balcony garden which paved way for making Thai Green Curry and Thai Red Curry. Unfortunately I lost that plant and have been looking for fresh basil almost with every trip to the super market. Recently I was lucky enough to find it and my mind was set on making homemade pesto sauce. I don’t always find pine nuts here so replaced them with almonds and walnuts. Pesto Sauce turned out really delicious and I stocked it up to last a couple of weeks, spreading it on toasts, making pastas and such like. Whats more, this Pesto Sauce is low calorie and healthy too. I have given the step by step pictures below and some notes on replacing ingredients based on availability. Stay tuned to know how I used this Pesto Sauce.
How to make easy homemade pesto sauce –
Detailed step by step picture tutorial of making –
1. In a blender jar, add washed and cleaned (stalks removed) fresh basil leaves and garlic pods.
2. Along with it, add walnuts and almonds.
3. Add salt as needed along pepper powder. Pulse the mixture few times until coarse.
4. Blend into a smooth paste.
5. Add 1 tbsp of olive oil and pulse the sauce once again.
6. Remove onto an airtight container and store refrigerated for longer shelf life.
- The pesto sauce can change color (from bright green to dark green) due to oxidization when exposed to air. Mix it through and the beautiful color should be back. Change in color doesn’t impact taste. To retain the color, wrap it in cling film with it touching the sauce so that there is no contact with the air.
- Traditionally pesto sauce recipe calls for Paramesan cheese, I didn’t add any. Almonds compensated for the richness.
- Increase the amount of olive oil used as per preference. 2 tbsp is the bare minimum needed to keep this pesto sauce in good form.
- Cracked pepper powder can be added while blending ingredients or can be sprinkled on top whenever this pesto sauce is used.
- Instead of almonds and walnuts, only either one can be used. For a cheaper version, use roasted peanuts.
- Keep in an airtight container in the fridge and this pesto sauce stays fresh for almost 2 weeks based on my experience.
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