I have skipped the “Parmesan cheese” from the recipe as I wanted to store the pesto for longer time. You may add it of you want. Also, as we have hotter climate at the place where I live, I have restricted the quantity of pine nuts to 10-12. You can increase its quantity as well 🙂
List of Ingredients :
- Sun Dried Tomatoes-1 cup
- Garlic Cloves- 3
- Fresh Basil leaves – 3/4 cup
- Pine Nuts (Chilgoze in hindi)- 10 to 12
- Salt-1tsp ( or to taste)
- Black pepper- 1/2 tsp
- Red Chilli flakes – 1/2 tsp
- Olive Oil-1/4 cup plus 2 tbsp
Steps To Prepare:
Add dried tomatoes, basil leaves, pine nuts, salt and black pepper in a food processor and start blending them.
Drizzle the olive oil gradually while it is mixing. The mixture would slowly attain paste like texture.
Add chilli flakes in the end and blend once again.
If you are planning to store the pesto for few days then pack the top of the jar, in which you are going to store it,with olive oil in the jar. It would increase its shelf life.
Enjoy Pesto on top of your bread slice or with your pasta!!!
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