Basil Pesto Sauce
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[Based on 1 users]
Author sthumma Yield No Value
Published Jun 4, 2013 Cooking Time 1 hour
Recipe Type Others Preparation Time 30 min
Ingredient Other Standing Time 1 hour
Description: This is a indianised version of basil pesto from genoa Italy made with cashew nuts and insterd of pine nuts 

Recipe of Basil Pesto Sauce

Ingredient Name Quantity Unit
Pepper Crushed 1/2 Teaspoons
Olive Oil 1/2 Cup
Salt To Taste
Garlic 4 Numbers
Pine Nuts 10 Grams
Cashew Nuts 10 Grams
Basil Leaves 1 1/2 Cup
Parmesan Cheese 1 Tablespoons


  1. Take some cashew nuts, pine nuts, basil leave, garlic, and salt, put in to the mortar pestle crush it and 
  2. add olive oil, crushed pepper, parmesan cheese rotate pestle & make a course paste.
  3.  Serve this with toast.
Posted Jun 4, 2013

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Nov 28, 2013
Thanks for presenting pesto so beautifully to an international audience! I have just signed in after watching and trying out some of your beautiful filmed recipes on YouTube. Thank you!! I am a Genoese-born woman who has spent a lot of time in India (I have a Ph.D. in South Asian art). Pesto is one of my heirloom dishes, so if I may add a couple of comments - you are right that walnuts are a possible alternative: although today's protocol for certified Genoese pesto does not include them, it was common to make pesto with walnuts in the Genoese hinterland (or as we say, "the hills") until a few decades ago. I also agree that cashews are a great alternative in the Indian climate (I thoroughly subscribe for local ingredients rather than pricey imports, and both texture and taste are similar enough to achieve an equally good result). A little tip from a native pesto maker, if I may: we don't use all that olive oil to dilute the sauce. In fact, what we do is to grind everything to a really thick paste, adding just enough oil to make operations easier. This way the pesto will keep for a few days in a jar (refrigerated, with a thin layer of olive oil on top); it can also be frozen easily (just scoop the thick paste into plastic moulds for ice-cubes). When you do decide to use, you will then dilute the paste with a little of the hot, starchy water from the cooking pasta. Once strained (keeping a little more of the water aside in case it's needed), the pasta will be seasoned with olive oil and pesto, at least in my household, has always been served separately in a bowl that is passed around. This serves to prevent the pesto from sticking to the serving bowl or plates: parmesan really gets nasty when heated. We also don't add black pepper to this particular sauce, but I do think that a chef's personal touch is welcome, so why not? One last thing: traditionally we add potato pieces and haricot (string) beans to the pasta when eating it with pesto. The best types of pasta are: gnocchi, trofie (not sure these are available), and linguine. Let me know what you think of the version with starchy water!

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