Oonu ready: Pesto sauce

And I am back after a gap. Had been to Oxford for a conference, hope to put up some posts on street food in London but till then have a look at my pesto sauce a new addition to my sauces in kitchen. I got hold of some fresh basil recently and could not resist so made the sauce. Stay tuned for more recipes and thanks to all you who have sent wishes and comments.

Ingredients for Pesto Sauce

Basil leaves- 200 gm
Green chillies- 2-3
Cheese- 100gm
Cashwenuts/Pinenuts/Walnuts- 50 gm
Salt- to taste
Olive oil- 3 tbsp
Garlic- 3-5 pods

Directions

Grind all the ingredients in a wet grinder. You can store the sauce as ice cubes or in a container in the freezer if you want it to last longer. I use pesto sauce for cooking pasta , vegetables and these days for marinating fish. Depending on availability of basil leaves you can prepare and store the sauce. Ideally pine nuts are well suited for pesto sauce but because it is mostly unavailable and quite expensive I substitute it with cashew nuts and though it does not taste the same, I manage it this way. I never substitute olive oil though. I love my pesto and always prefer it over bottled ones available in market. Hope you would love experimenting this.