Pesto is a sauce from Italy, and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano Reggiano, and Fiore Sardo. The name actually might refer to pound. And the original method involved using mortar and pestle. Though I have my of pestle and mortar, I still went ahead and used my mixer.
When the pine nuts are not available, one can use walnuts. Since the walnuts we get are at times bitter, I preferred the other alternated suggested, the almonds. Also any green leaves on grinding browns, so I decided to blanch them before grinding it.
Apart from Basil Pesto, there are so many other varieties as well. So I decided to make a parsley pesto and make use of the fresh leaves right away. I used this pesto to make to Fusilli Pasta with Parsley Pesto and Roasted Broccoli