Handmade Basil Pesto for GBP Summer 07

A recipe that mentions its source as grandmother or mother instantly attracts my attention. I have a sort of blind faith in such recipes. When Heidi of 101 cookbooks blogged this pesto recipe from her friend’s mother, it was instantly bookmarked.

Our basil herbs were fresh with new young sprouts after a recent harvest and it would be perfect with the grilled lamb chops that were making for dinner. And better yet, no food processor to clean.

Original recipe here

Young basil leaves – 1 cup packed.

Garlic- 2 cloves

Pine nuts – 2 tbsp

Parmesan cheese freshly grated- 1/4 cup

Good quality extra virgin olive oil- 2 tbsp

For mincing, you will need a sharp mezzaluna, but I replaced it with a crinkle cutter.

There is only one step. Mince till you get a fine mince of the ingredients. Heidi recommends starting with the garlic and 1/3 rd basil. Keep adding the ingredients in parts till everything is minced. Start with garlic, then basil, followed by pine nuts and cheese.

Once mincing is done, transfer the pesto into a bowl and add the olive oil.

At this point I kept it in the refrigerator. At dinner time, mixed it with some cold angel hair for a cold pasta side dish. It was delicious. Thanks Heidi for sharing this wonderful recipe. It was really relaxing mincing and mixing with hand and using the crinkle cutter.

As Heidi said, there is no salt and pepper in the pesto. So salt your pasta water generously.

This is my entry for Summer Green Blog Project being hosted by Deepz of Letz Cook.

GBP was originally born in the ever scheming head of dear Inji. Ever since many bloggers have discovered their green thumbs and have grown wonderful things. Join the fun!

Happy Birthday, Meeta.

When summer comes, the roses in our garden steal the show. We have a climbing rose that blooms with a vengeance. Even better, once the summer blooms are gone, they bloom again around fall. What better flower to celebrate Meeta’s birthday. Her dishes are glamorous, her pictures captivating and sleek, and her writing is lots of fun. She has invited us over to celebrate, and I had to make something elegant! Got to keep up, right?

Original recipe: Here

I made this dish when I was really hungry, and so measurements are approximate.

Make the pasta according to package instructions. I only made enough for one serving.

While the pasta is cooking, you can assemble ingredients for the pasta. I took about 15 basil leaves, a tbsp of pine nuts, a garlic clove, generous splash of rose water and streamed in olive oil into the food processor to make a pesto. Then I added parmesan cheese (grated), salt and pepper to complete the pesto.

Once the pasta is cooked, mix it with the pesto and decorate the dish using rose petals. You can leave the petals as it is. I made confetti like pattern by just slicing the petals into thin strips.

I was very very skeptical about the dish, but I ate every bite of it and enjoyed it. The aroma of the rose water is not overpowering. I think the aroma of the basil leaves blends well with the rose water. A simple dish made elegant with the sprinkling of rose flower confetti!!

Meeta, I hope you enjoy the dish and wish you a very happy Birthday!!