I’m back with yet another quick recipe and this time it is not a meal but a dip or in an Indian terminology, a chutney. In India we make chutneys of various kinds dry, wet, with oil, without oil. If we start looking out for various chutneys of different regions in India, thousands of recipes would surface.
Pesto is also a kind of chutney and has an Italian origin. A traditional pesto has basil, parmesan cheese, olive oil, pine nuts and garlic. The word pesto has originated from the word ‘Pestare’ which means ‘to pound’. But traditionally the pesto is not pounded but ‘ground’ in the pestle and mortar. Traditionally a Pesto is made with basil but today a variety of Pesto using different ingredients are available.
In India every household has it’s own chutney recipe and of all the chutneys made, coriander chutney is most common. This coriander chutney can also be made in various ways and one of the ways also makes use of peanuts. While making this peanut version of coriander chutney, it suddenly occurred to me, that with a few changes in this chutney I could convert it into an Italian preparation. I experimented with my thought and gladly I succeeded too and this version of coriander pesto was produced. It turned out a far cheaper version as compared to the Basil Pesto, as pine nuts as well as the basil leaves are very expensive here. I served the pesto with home made herbed bun and I must say, it was a great combination to eat.
Ingredientsa small handful cilantro/ coriander/ hara dhaniya
a small quantity of parsley
2-3tbsp roasted and peeled peanuts/ bhuna mungfali dana
3-4 plum garlic cloves/ lahsun
1/4cup extra virgin olive oil/ jaitun ka tel
about 4tbsp parmesan cheese
1/4tsp of salt
MethodIn a mixer pot take washed cilantro and parsley leaves. Add garlic to it.
Add roasted peanuts.
Add cheese, salt and olive oil. The cheese also has salt so less salt is added.
Grind to a coarse paste.
Serve as a sandwich spread or a dip.
This dip can be stored in an air tight container for about 8-10days in a refrigerator.