BREAK THE RULES-BASIL PESTO EGG SANDWICH

Basil pesto is a one of the staple Traditional zesty Italian recipes. This is a very nutritional thick paste or makes it as a thick sauce that is a wholesome part of their dietary menu.

Traditionally, pesto is made out of Extra virgin Olive oil, basil greens, Pine nuts, Parmesan cheese, Garlic, Pepper, Lemon Juice and Salt. 

There are so many versions in adding the ingredients.  Each ingredient has its own calories and fat contents. Just one tbsp Olive oil contains 120 calories and 14 gms of unsaturated fat. Pine nuts 1 tbsp contains 57 calories  and 6 gms fat Parmesan cheese contains 22 calories and 1.4 gms fat.

Being rich in Vitamins, minerals antioxidants and mono-unsaturated fat contents, Pesto supports our heart-health and health of cells.

Instead of pine nuts, we can substitute Almonds or Cashews. Cashews give an incredible nutty taste and flavour to the pesto.

The most important rule of making Pesto is not to cook. Prepare it and enjoy with its tremendous raw

flavor side to Garlic bread, Idlis, Dosas, Oothappams or Chapati roll or Poori or Rotis or Pizza or spaghetti or pasta or have it as a spread for Bread Sandwich or Egg sandwich. The incredible taste you, surely love it!

How can we make this Basil Pesto?

It is a gluten-free/vegan or lazy summer-perfect recipe.

Just a few steps, we can make it instantly

A perfect blend of fresh basil leaves, garlic, crushed coarse pepper, Himalayan pink rock salt, Whole Cashews, Extra virgin Olive Oil, unsalted Cheese and fresh Lemon Juice.

Ingredients to be collected on the table:

Pluck the fresh basil leaves and with their tender stem.

Wash them thoroughly to remove dust.

Collect them in a bowlful quantity.

Do observe the step-by-step images for the recipe too.

 

Peel off the garlic pods 

Fill the mixie jar with basil green leaves.

Shred the cheese if you have any. 

Pulse for a while to reduce the volume.

Add salt, pepper powder and garlic.

You can skip the addition of cheese if you want vegan.

Add whole Cashews 10-15 pcs

Add Olive oil

Add Lemon Juice

Grind to a coarse paste

If it is very thick, you can dilute it with little Olive Oil and Lemon Juice.

The yummy choice is tossing pesto with pasta. My option is also not stopping with it. I opt for making an egg basil pesto sandwich with the two dollops of pesto in between the plain omelette squares and enjoy it with my loved ones.

Replace the pine nuts with almonds or cashews or pistachios or walnuts or peanuts.

So the possibilities are endless.

Pesto is richly loaded with antioxidants such as Vitamin E and Vitamin C. 

Basil is the star ingredient in the pesto. It is said that Basil contains 1 mg of Vitamin C per 2 tbsp.

One tbsp Olive oil contains an impressive amount of Vitamin E.