Pesto, a italian chutney made by pouding ingredients together, that is how it got the name pesto – pound/crush. Incidentally that is how our chutney’s/thogayals too were made before we got today’s Mixie/Food processor. Some still have Ammi Kuzhavi/ammi kallu, a traditional grinding stone, that is reactangular stonet and has a cylindrical pestle to grind the daily spices needed for cooking.
The flavor when you grind in those traditional tools is totally awesome. I have a small stone mortar-pestle in my kitchen even today, but would love to have a ammi kallu some day.
Today’s recipe is a simple dump and grind recipe. The pesto is so flavorsome and gets ready in minutes for you to enjoy your toast/pizza or pasta. I m sure both my kiddos would love with their dosa, oh yes, we are typical south-indians and we love our idly/dosa and a different chutney to pair with it!
1/2 cup fresh mint leaves
1 cup chopped, fresh coriander
1 cup walnut
2 fat cloves of garlic
1/2 tsp peppercorns, , i have used mixed peppercorns
salt to taste
1 tbsp olive oil
1 tsp lime juice
- Take all the ingredients in a food processor, except olive oil and blend smooth. I like my pesto smooth.
- Once ground, add olive oil at the end and blend once more.
- Remove the pesto on to a serving bowl. Enjoy this with crunchy veggies, on your toasts, with your pizza and also with your dosa!!!