Classic Fresh Basil Pesto from scratch

   

The fondness for convenience foods in India has grown in leaps and bounds.Processed food is just everywhere, despite numerous news stories warning us of the dangers.The key to the success of processed food is simple..it is not only quick and simple but also reliable.

Though my mom was a career woman and had limited time in the kitchen ,had never seen a single processed food in my house.Yes,I am harping about it but hats off to her except for an occasional sauce or a jam bottle everything was made from scratch .It is labour intensive but the satisfaction of not spoiling your and your loved ones health is there at the end of the day.

Have always tried my best to make masalas and sauces from scratch but I also do give in to the lure of the colourful bottles and cans and laziness.But with age I have slowly started to like the idea of making your own convenience food which is healthy and less expensive too.

Pesto is a traditional Italian Recipe and has the distinct flavours of fresh basil,pine nuts,garlic,olive oil and cheese.Its used as a sauce for pasta,as a sauce for sandwiches ,as a pizza sauce,as salad dressing or just to flavour a hot bowl of soup.Pine nuts can be substituted with walnuts too.The sauce is diluted with milk or cream in a Pasta.The ingredients are pounded together in a pestle..hence the name pesto.

In this classic version of pesto, the basil leaves are blanched in hot boiling water and then shocked in ice water to give the sauce a brilliant green hue and to reduce any bitterness.Pesto is best when had fresh but can be stored in the refrigerator in an air tight container for 2 weeks with a thin layer of olive oil on the surface.

You Require (makes 1/2 cup)

2 tbsp walnuts/ pine nuts ,Toasted and chopped
2C fresh basil leaves ,loosely packed , blanched and shocked
3-4 tbsp extra virgin olive oil
I tsp chopped garlic
1/4 C grated Parmesan cheese
Salt to taste

Method
Combine all the ingredients into a blender and blend into a smooth paste.
Use as required.

For a vegan version of Pesto omit the cheese.

Homemade Apple Sauce

With an abundance of apples in the house and after innumerable batches of Apple Pies and Apple Crumbles finally decided to freeze the apples in the form of sauce so that it can be used later when apples are not in season.Apple Sauce in my household gets used in the form of cakes or in tarts ,a tasty accompaniment with meat dishes or just like that in a bowl with a dollop of Icecream or fresh cream.Apple sauce can be stored in airtight containers in the fridge for 7-8 days and in the freezer for nearly 2 months.Apple cider or Apple juice in the recipe gives a stronger apple flavour to the sauce but it's optional.Once stored the apple sauce has a tendency to settle down with a layer of liquid on top.It just needs a stir before using it.

You Require
6 medium sized Apples ( for 3 cups of Sauce)
3/4C water or Apple cider or Apple juice
2 tbsp Granulated Sugar
2 tsp lemon juice
1 tsp lemon zest
Ground cinnamon or grated nutmeg

Method

• Peel and core all the apples and cut them into dices.
• In a saucepan add the cider or juice or water to the apples and put it on the fire for 15-20 mins on medium heat till the apples are stewed soft and mushy.
• Check the liquid level in the pot and add more if it's dry and sticking to the sides.
• Add the sugar and lemon juice and zest and cinnamon( optional) and remove from heat.
• Purée in a grinder for a smoother texture or mash it with a wooden spoon if you like little chunks of apples in the sauce.
• Cool,store in bottles and refrigerate.