Master Chef Deepinder Schipper makes pesto at home using basil leaves from the garden; Recipe inside!
Master Chef Deepinder Schipper makes pesto at home
Chef Deepinder Chibber grew basil in her backyard and is now extremely grateful for it. Since the plant was healthy and growing, Depinder thought about chopping some of the leaves and making pesto at home.
For those who don’t know, pesto is a paste traditionally made using olive oil, crushed garlic, coarse salt, European pine nuts, basil leaves, and hard cheese such as pecorino sardo or parmesan.
The Italian province of Genoa, the capital of Liguria, is where it all began. The meaning of the word pesto is “to grind or crush,” which refers to the garlic and herbs included in the recipe. Giovanni Battista Rato is credited with creating what is believed to be the first modern pesto recipe in 1863. It is still present in the history of pesto, as documented in his book La Cuciniera Genovese. In Italy, pesto is quite regional.
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- 2 cups fresh basil leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ cup olive oil
- Half a cup of Parmesan cheese
- ½ cup pine nuts
- Lemon peel
- Lemon juice
Depinder added fresh basil leaves, salt, pepper, olive oil, Parmesan cheese, pine nuts, lemon juice and lemon peel to the blender. And goodbye! You have your pesto sauce ready.
But while serving, Depinder prepared spaghetti with pesto sauce. To prepare it, all you have to do is fry some pesto sauce in olive oil with a clove of garlic. Next, add the boiled spaghetti and mix well. Spaghetti in basil pesto sauce is ready to enjoy.
Depinder garnished it on a plate with some roasted cherry tomatoes right out of the oven!
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Do you have a basil plant in your backyard?
Cover image courtesy of: @depinderchhibber/X (formerly Twitter)
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