Basil Pesto with Almonds

Tried making a pesto by adding an Indian twist to it. It is slightly spicy and less cheesy. This can be spread on a bread toast or used a sauce in rolls or even as flavoring for quinoa.


Basil 1 small bunch
coriander leaves 1/2 cup
almonds 10
parmesan cheese 1/4 cup
olive oil 1/4 cup
salt to taste
red chillies 2
garlic 2 pods
black pepper 1 tsp


Wash the basil leaves, and fry it in a pan till wilted slightly.
Place the basil leaves with all other ingredients in the vitamix or any blender, blend this to a smooth paste.
Add a few drops of water if required while grinding.
This can be stored in an air tight container in the fridge for 6-8 days.


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