Pesto, originally called as pesto alla Genovese, is an Italian dip made with sweet basil leaves, pine nuts, parmesan cheese and olive oil. Traditionally all these ingredients are crushed in a mortar pestle and hence this name.
My version of the recipe is vegan and I use cashews for the creaminess instead of pine nuts as we don’t get pine nuts easily in Hyderabad.
Pesto is made with sweet basil leaves also called as Italian basil. Basil is easy to grow and can be grown all year round in Hyderabad weather. I have been growing this in my terrace garden for the past 3 years. I bought seeds once from the farmers market and from then, I save seeds and use it for the next crop. Nowadays these are easily available in any supermarkets.
Basil pesto dip is mainly used in pasta. I use it as pasta dressing, as pizza sauce and even as a salad dressing. This will be good even with roti or bread. I generally use this to make rolls with whole wheat roti for my daughter’s lunch box.
If you try this recipe or any of my recipes, please share your valuable feedback. I would love to hear your feedback on any of my recipes. You can share the feedback here or on my personal Instagram page. Please do share the recipe if you like it 🙂