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photo by Aditya Bajaj
Recipe by Aditya Bajaj
In a blender add the basil parmesan chesse and olive oil and blend at the lowest speed for 10 seconds.
add the tomato ketchup and mustard seeds and blend for another 10 seconds
finally add the garlic cloves and pepper and blend for 20 seconds
traditionally we have to add pine nuts to the mixture but I prefer almonds instead .
taste the paste if its too thick you can add some more tomato ketchup to level the flavour or even a tablespoon of vinegar can work in your favour
I added a few coriander leaves at the end and gave it a final blend
enjoy the pesto with fresh paneer or mix it in pasta to make pesto pasta