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
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
Padma Rekha says
Pesto with badam and parsley very interesting flavors valli
Gayathri Kumar says
Love this colourful pesto...
Sapana Behl says
Refreshing and healthy pesto.
Sandhya Ramakrishnan says
Lovely pesto with parsley and almonds! Love the vibrant green color 🙂
Chef Mireille says
nice twist on pesto
Priya Suresh says
Never get bore of this greeny pesto, love it to the core..