Ankitha Gadag’s 2-Step Basil-Parsley Pesto

An Ankitha Gadag original recipe for a super easy pesto

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I absolutely love pesto. Not only is it simple and quick to make, it is one of the most versatile recipes ever! Why would anyone ever buy pre-packaged pesto when it is such a cinch to make?! By making your own pesto, you can avoid all the artificial preservatives that come with most store bought products. The recipe I’ll be sharing today is an Ankitha Gadag original recipe! The key here is of course the fresh basil & garlic, but as you will see, every other ingredient can be a concoction of your favorite herbs, nuts and spices.

You can use pesto with pretty much everything. I use mine with eggs, pasta, as a spread in a sandwich, or even as a sauce to a good steak (it’s the italian chimichurri ;))

For this recipe you will need:


Ingredients:

  • Parsley (1 bunch)
  • Basil (1.5 bunch)
  • Garlic (1 bulb)
  • Nuts (1 cup of your choice, I prefer cashews or pine nuts… you can use almonds if you want to keep it healthy)
  • Parmesan cheese (1 cup)
  • Serrano (1)
  • S&P to taste
  • Olive Oil
  • lime juice to taste

ankitha-gadag-basil-pesto

Steps:

  1. Add all ingredients except olive oil into your blender ankitha-gadag-pesto

 

  1. While blending, slowly pour olive oil until it reaches a thick, creamy consistency

ankitha-gadag-vitamix

Enjoy!

Author: Kiki

Simple… easily satisfied with the best *Food critic *Chef *Mixologist *Wing connoisseur *Recipe curator *Amateur Photographer *Tastemaker

4 thoughts on “Ankitha Gadag’s 2-Step Basil-Parsley Pesto”

  1. YUM! Think I might try my favorite, toasted pistachios, for the nuts.
    This would be delicious on one of my favorite sandwiches:
    The Holland Hoagie

    Splay open a good torpedo hard roll, like Amoroso, or a French baguette and lightly toast. Immediately spread insides with your favorite pesto. Now add a layer each of sliced Campari tomatoes or ripe plum tomatoes, roasted red peppers and fresh mozzarella. Drizzle with balsamic glaze. Wrap sandwich tight with parchment paper and refrigerate for at least one hour. Best devoured at room temperature.

    Liked by 1 person

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